Lol, Bob, that may just do the trick.
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.
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
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.
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.
Besides constantly fermenting something, whether it being vegetables or beer, I have a crock problem. Addicted to both the results and the beauty of crocks. But I definitely use glass as well since that is a “bit” cheaper and taking out a second mortgage because of it is not really worth it
Besides, glass allows you to constantly see what’s going on. I feel the same when fermenting beer in stainless steel versus glass carboy. It’s fun to watch the progress.
Depicted are various batches of sauerkraut and kimchi, along with different hot sauces. Most have recently been harvested but most crocks are currently bubbling away.
I wonder if the bubbler is really ever needed. If the cap is reasonably tight the fermentation is going to be anaerobic regardless, no?
Unless you want to manually release the co2 on a daily basis (depending on how active the ferment is), an automatic release valve such as a 2-piece airlock is not needed. If you just tighten the lid fairly snug so that the buildup can escape, it tends to pull in more oxygen than desired during a temperature fluctuation or atmospheric change and thus increase the risk of contamination.
I definitely prefer a set it and forget it approach.
Kimchi always good!
between batches here, but I really like making it w/ at least 10% red cabbage. Very pretty.
Need to make a new batch and then try making bierocks, a polish cabbage-kraut-meat roll
meat and krauts really are made for one another. I seldom eat meat without.