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Sauerkraut and other fermented food


ChrisN
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I've decided to make some Sauerkraut, because I like it and it seems quite straightforward, but also there's a lot of room for experimentation (different types of cabbage, adding spices, fermentation times, etc). Anyone given this a go? You just shred cabbage, salt it, wait for the water to start coming out, and then pack it in to a fermentation jar (or kilner jar if you don't fancy spending £8.50 on Amazon), and then leave it for a few weeks. Easy peasy.

 

I'm quite tempted to try making kimchi too.

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I've made Kimchi from a recipe from one of Sandor Katz's books. It really is easy, and the end result was very good indeed. I used a kilner jar and a smaller water filled jar to hold the kimchi down during fermentation. Only issue with the kimchi is the smell while it ferments, end result is worth it though! Need to get some more on the go.

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Lots of fermenting things are pretty straightforward, just remember that you need to burp those jars every day to let the gases out! 

 

I've made a fair few things from the "It's Alive" series on YouTube:

 

 

My personal favourite is the garlic fermented in honey, although you really should have a pH tester to be safe with that one. 

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  • 3 weeks later...
  • 2 weeks later...
2 hours ago, Jamin said:

I've always been tempted to make some kimchi - was thinking of following this guide - does this look decent enough?

 

Looks fine, although when I went into our local Korean supermarket to buy ingredients, the chap who worked there and was very helpful looked at me funny when I said the recipe I was using asked for carrot. He seemed to think it didn't belong, and said he used to make kimchi using 200 cabbage heads with his grandparents. Fish sauce and salted shrimp I think are more commonly used than fish stock, but as long as you get your cabbage and your chili right, the rest is a matter of preference. The recipe I used was Maangchi's, and I've had word recently from my friend that his Korean wife gave my kimchi the thumbs up. The video was helpful to me too.

 

2 hours ago, Jamin said:

how do you get around the smell issues?

 

Issues?

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The smell is definitely noticeable in the kitchen but the fermentation should only last a couple of days.

 

I've made a vegan recipe without the fish sauce,  I left out the sea weed and mushrooms and added carrots so it's not the same but as I mostly use it for adding lactic flavour to vegan cheese sauce it does the trick.

 

http://seonkyounglongest.com/vegan-kimchi/

 

 

 

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  • 11 months later...

Fried up a couple of the fermented chips tonight to see how they are, the rest was split into four portions and part fried to put in the freezer for quick meals.

 

The fermented flavour is really pleasant, with a spicy seasoning and a cool dip I think they will be great. I'm going to make up a proper portion for my lunch tomorrow.

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  • 2 years later...

Bump :)

 

Mate at work has given me a load of chillies so I've decided to try some fermentation with them (recommended from another mate)

 

No idea if I have any of the ratios correct or if it even matters? There's a roughly chopped medium onion, 6 cloves of crushed but whole garlic and the rest is a mix of birds eye, scotch bonnet and some other varieties in about 500ml of 5% brine

 

PXL_20211030_121423803.PORTRAIT_2.thumb.jpg.84b9cb5dc6c636b27d5cf3bfff1c913d.jpg

 

Will post my results in about 10 days

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On 10/08/2018 at 11:09, Gaz said:

The smell is definitely noticeable in the kitchen but the fermentation should only last a couple of days.

 

I've made a vegan recipe without the fish sauce,  I left out the sea weed and mushrooms and added carrots so it's not the same but as I mostly use it for adding lactic flavour to vegan cheese sauce it does the trick.

 

http://seonkyounglongest.com/vegan-kimchi/

 

 

 

That looks superb! Will be trying that very soon indeed. 

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  • 4 weeks later...
On 30/10/2021 at 17:08, Hawklord said:

Bump :)

 

Mate at work has given me a load of chillies so I've decided to try some fermentation with them (recommended from another mate)

 

No idea if I have any of the ratios correct or if it even matters? There's a roughly chopped medium onion, 6 cloves of crushed but whole garlic and the rest is a mix of birds eye, scotch bonnet and some other varieties in about 500ml of 5% brine

 

PXL_20211030_121423803.PORTRAIT_2.thumb.jpg.84b9cb5dc6c636b27d5cf3bfff1c913d.jpg

 

Will post my results in about 10 days

 

How did this turn out??

 

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1 hour ago, auntyclimax said:

 

How did this turn out??

 

Oh yeah, I realised earlier in the week that I hadn't updated so thanks for reminding me

 

Turns out my kitchen was way too cold for the fermentation to even start so I moved it to the living room last week. Still not happy with how it's going 😕 

 

I'll decant and blitz into a paste at the weekend and see how it tastes, I've still got tons of chillies in the freezer so I may do another attempt

 

PXL_20211125_194024279.thumb.jpg.ac43ab3d25cd8545916bdc43260a7cea.jpg

 

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3 hours ago, auntyclimax said:

@Hawklord sorry to hear. I’m planning some kimchi tomorrow, I may leave it in my AV cabinet next to my series X for warmth. I’ll report back…

 

 

LOL I may try that with the next batch.

 

Quizzed my mate on it and he said as long as it hasn't developed any mould (it hasn't) it will still be good, eventually.

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15 hours ago, Hawklord said:

Oh yeah, I realised earlier in the week that I hadn't updated so thanks for reminding me

 

Turns out my kitchen was way too cold for the fermentation to even start so I moved it to the living room last week. Still not happy with how it's going 😕 

 

I'll decant and blitz into a paste at the weekend and see how it tastes, I've still got tons of chillies in the freezer so I may do another attempt

 

PXL_20211125_194024279.thumb.jpg.ac43ab3d25cd8545916bdc43260a7cea.jpg

 


If the chillis you used were frozen then you probably won't get any fermentation. If you give it another go, throw a handful of fresh chillis in. 

How come you went for 5% brine btw? I generally use 2% for lacto fermentation.

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2 hours ago, Gigga said:


If the chillis you used were frozen then you probably won't get any fermentation. If you give it another go, throw a handful of fresh chillis in. 

How come you went for 5% brine btw? I generally use 2% for lacto fermentation.

Work colleague gave me a huge batch. Used fresh ones for the fermentation and froze the remainder

 

As for the 5%, it's how my mate does his so just went with it

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