I do - have done the traditional daikon radish and cabbage one and one with just courgettes (and I think onion. It was back in courgette glut season) which I slightly preferred. Lots of recipes online (can’t find the one I originally followed!) but do get the proper chilli flakes (gochugaru)…Anyone make Kimchi? I get through the supermarket stuff and it cant be too hard to make
Oh and I don’t use fish sauce or shrimp paste. Bit of soy sauce instead.I do - have done the traditional daikon radish and cabbage one and one with just courgettes (and I think onion. It was back in courgette glut season) which I slightly preferred. Lots of recipes online (can’t find the one I originally followed!) but do get the proper chilli flakes (gochugaru)…
It lasts forever in the fridge aswell. We were eating one batch after about 18 months.
Ah okay, so you need bottles?
It isn't hard - this is a good recipe link: Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) recipe by MaangchiAnyone make Kimchi? I get through the supermarket stuff and it cant be too hard to make
Unusually for someone who sometimes has 4 different cruciferous greens in their dinner and eats vast quantities of lightly-pickled Polish veggies I struggle with sauerkraut.
I bought a jar of plain pasteurised yesterday for another attempt and as expected found it too salty...
I tried rinsing some and can see myself losing it in my stew, but presumably the idea is to buy live cultures and use the brine ?
What I meant was that the brine is going to contain the healthy probiotics ?No, you don't want to reuse brine. Fresh water and salt and the cabbage finds its own cultures.
I'm pretty indifferent to white cabbage sourkraut, but red in larger chunks is a staple in our house.
If you make it yourself there isn't really much brine, unless you add loads of water which isn't necessary. I don't add any.What I meant was that the brine is going to contain the healthy probiotics ?
Rather than it just being an alternative to vinegar pickles...
What I meant was that the brine is going to contain the healthy probiotics ?
Rather than it just being an alternative to vinegar pickles...
If you make it yourself there isn't really much brine, unless you add loads of water which isn't necessary. I don't add any.
N is fermenting some chillies, this makes me nervous that I'm going to find some jars filled with fizzy mould in a couple of months time after he's forgotten about them and moved onto a new project
(We have a cupboard full of cake decorating supplies from last year)
I think he plans to make a tomato and chilli hot sauce with them next week, he's got a load of garlic in there too, asked me to order some passata (our tomato plant is only just flowering) and is eyeing up my oregano plant.I forgot about scotch bonnets and garlic for about 9 months and they were fine.
Did manage to mace myself with the sauce though so watch out for it continuing to fermented in the bottle.
I think he plans to make a tomato and chilli hot sauce with them next week, he's got a load of garlic in there too, asked me to order some passata (our tomato plant is only just flowering) and is eyeing up my oregano plant.
My only aim is to remind him about the jars because I don't want the things exploding in my cupboard if they are forgotten aboutSounds nice. Although I'd probably want a few more weeks if your aiming for actually fermented.
Sounds nice. Although I'd probably want a few more weeks if your aiming for actually fermented.
He decided he was going to turn it into sauce today - the chilli/garlic/brine mixture has been in mason jars in the cupboard for about a month.
It's turned out pretty decent as a mild to mid heat hot sauce, very very tasty, but I think he should have used different chillies for something with more heat, although I really like it, he wanted it hotter.
Nah I'm getting fed up with this experiment now, he lost interest at the putting it on the hob to cook it stage and he didn't have any jars or bottles sterilised to put the finished product in so I've spent my evening doing that while he watches TVScotch bonnets, garlic and the water it's fermented should do it. Xanthan gum can be useful to stop in seperating the bottle.