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Originally Posted by schizophrenicroom
GIMME ALL THE KIMCHI. damnit !@#$%!, you made me hungry.
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kimchi and grilled elk!!! so good.
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Originally Posted by A Thousand Threads
what amount are you talking about? roommates would kill me.
kimchi I'm developing myself. getting better at it. still not quite there yet.
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kimchi is tough for me because of the innumerable ingredients, especially the hard-to find korean pepper flakes.
sauerkraut is the *easiest* thing. i make a gallon (you can make less). i make it like this:
1) i shred a couple of cabbages (you can use knife or food processor or mandoline or whatever)
2) add 2 fat teaspoons of COARSE sea salt and proceed to smash it with my hands so it releases juice
3) i put it in a 1 gallon (4 litres) mason jar-- the name of this type of jar is american but mine are made i think in italy (has a rubber ring to seal). <-- you can start with 1 cabbage and 2 litres, or a smaller one and reuse some glass jar from something else. --> adjust salt to about 1 tablespoon per kilo.
4) i add a weight on top of the cabbage so it sinks in the juice (e.g. a glass jar w/ rocks). i use a cabbage leaf as a "lid" to hold the shredded cabbage down as liquid rises.
5) i cover the open jar with a kitchen towel. leave it in a cool room and the next day i'm starting to see bubbles. keep it that way for about 10 days.
6) after a week or 10 days i put it in the fridge and start eating it. at this point you start to taste but it's still too
7) you can start eating it then. lasts indefinitely i think. captain cook sailed around the world with a ship full of sauerkraut and nobody got scurvy.
note: i've read that normally one wouldn't need to add water to the mix, but i live in a desert and evaporation happens. so i add filter, boiled &cooled water to the jar. that way it stays submerged instead of dried up. water is filtered to remove chlorine-- if your water supply doesn't have it then it's not an issue.
trust me it's super easy. and kimchi stinks waaaaaay more with the fish sauce and scallions and all the ultra-funky stuff.
i got 2 bok choys on sale today i'll try starting that as kraut not kimchi.
also you can mix red/green cabbage, add some shredded carrot, maybe caraway seeds (i'm not crazy about those but some people use them).