Show your sauerkrauts



Lol, Bob, that may just do the trick.


After a few hours. Kimchi


I have done kimchi a few times. But are those tablespoons of chili paste really necessary?


I didn't use chili paste. This bath is a bit on the hot side. :stuck_out_tongue:


That looks delicious Bob. Can I get the recipe?


I watched several YouTube videos and used the salting and cleaning from videos. Mixed per videos. I used a combination of recipes.

Used 1 3/4 cup flakes. Would go less next time. HOT for me.

1 large napa cabbage (about 5 to 6 pounds), or 2 small (about 3 pounds each)
1 cup Korean coarse sea salt for making kimchi
5 cups of water

1 pound Korean radish (mu/moo)
1/4 Asian pear/apple (optional)
3 - 4 scallions
Carrots sliced up 2 cups

2 tablespoons brown sugar
1 tablespoon glutinous rice powder
(*Mix it with 1/2 cup water, simmer over low heat until
thickens to a thin paste and cool. Yields about 3 - 4 tablespoons.)
1/2 cup Korean red chili pepper flakes, gochugaru, (adjust to your taste)
3 tablespoons myulchiaekjeot (fish sauce)
3 tablespoons minced garlic
2 tablespoons grated ginger
1 teaspoon sesame seeds (optional)
1/2 cup water
2 large bowls or pots (7 - 8 quarts)
a large colander
kitchen gloves
3/4 - 1 gallon airtight container or jar


Thanks a lot for writing that up Bob. If I can some time and procure the ingredients I'd like to give it a try.


Let me know if you have questions. Glad to help. Videos are good.


Last post, spring root cellar/freezer cleanout krauts: left is beet, chopped orange, and pepper (ancho I think), right is butternut squash, onion, and pepper again, with cranberry added.


The only way I am able to enjoy any walnuts from my tree is to grab them before the squirrels do, pickled while they are tender and green in the English tradition.


A couple ferments from this August.


so one is sour salsa. what is the one with the peaches?


Yes smaller jars are pico, Larger jars are tomatoes. One jar of ripe and the other less ripe. Seasoned with basil and garlic. I used one jar of tomatoes puréed as a base for a gespacho. It was awesome.

For the pico I only let it ferment for 1 - 3 days before it goes in the fridge. It has about the same acidity as if you used lemon or lime juice in the salsa.