Kimchi, Kefir, Sauerkraut and all other fermented foods

Just in the midst of a batch as we speak!

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Here is my sauerkraut, it's not doing much.

Remembered I started making peaso from the Noma book 5 months ago. It's slightly darker than it should be because I forgot about it but the smell and flavours are mad. It's nutty, salty, fruity and a tiny bit sour. It's going on everything.

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Where'd you get the dried shrimp?

Don't most big chinese supermarkets sell dried shrimp? There are those two huge ones on the north circular and in croydon if you're really stuck

And See Woo in North Greenwich

I thought as much. Haven't been to a large supermarket but had no luck in some of the smaller ones. Thanks for the tips!

Pretty sure they’ve got dried shrimp in one of the ones on Gerard Street if you’re ever in Chinatown.

First bag Amazon, next one Wing Yip cricklewood

Brilliant. Is it based on yellow split peas?

Yeah, grew the koji on pearl barley then mixed with cooked yellow split peas.

Sweet, cheers

Near the new Ikea.

@psg1ben where are you based? If you go to wing yip in leyton or merton they have a cafe you can get the nicest bau and other asian food goodies.

South, so far Croydon seems like the best option since I'm often there for work stuff.

Merton then for the bau. They are so yummy.

Attempting to make tempeh today

Sorry if mentioned before, but do you have some kind of climate chamber for this stuff? I'm considering building one in place of an underused wine rack.

I do, I use a Styrofoam fish box like you get at markets. The heat comes from a seed heat pad and I have a mini humidifier. I have an inkbird temperature controller hooked up to the heat pad.

So my sauerkraut has been sitting for a while, tasted a bit yesterday. Tastes of very little.

How much salt do you people use per kg of chopped veg. EDIT: Am using 20g of salt for every kilo of chopped cabbage.

So today I'm prepping to make more today. Currently have the jars, bowls and mandolin in the dishwasher on an intensive cycle.

Missed this, that's great, that's the kind of setup I was thinking of.

I have a load of carrots, cabbage and beetroot to use up. I would like to pickle then somehow. I haven't done this before. What's the easiest recipe to do?

https://youtu.be/u80eGi6pTso

^That's a helluva lot easier than I thought. Gonna ferment all the things this weekend!

I have a load of carrots, cabbage and beetroot to use up. I would like to pickle then somehow. I haven't done this before. What's the easiest recipe to do?

First follow what @Chalfie does with carrots. Then, er, I don't know, but don't under any circumstances listen to anything @mashton says. :)

Made this today. Will let you know how it turns out!