Show your sauerkrauts


#21


#22

Lol, Bob, that may just do the trick.


#23

After a few hours. Kimchi


#24

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


#25

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


#26

That looks delicious Bob. Can I get the recipe?


#27

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.

Ingredients
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

Paste
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


#28

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.


#29

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


#30

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.


#31

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.


#32

A couple ferments from this August.


#33

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


#34

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.