Kimchi, Kefir, Sauerkraut and all other fermented foods

just how I like my women

You guys are brave with the Brussels sprout kimchi! Top work.

first batch of sauerkraut just put in the cupboard... let's see how this turns out

http://www.bonappetit.com/recipe/spicy-kimchi-slaw

For those kimchi makers - this is a go to. We had it once or twice a week in summer as it’s perfect with something bbq’d

We ran out this week so made a new batch of kimchi the weekend - now I wish I’d been brave enough to try sprouts

def making this ta

I once had kimchi that I had forgotten in the fridge for 1.5 years...
At that point it was too sour and stinky and mushy to comfortably eat.

Fermenting fridge commissioned. Hopefully this brings my sourdough starter back to life

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Did you follow a guide or just make it up?

Just winged it with a few pointers from @Mr_Sworld and someone in the AQA thread. I took the internal thermostat out completely and short-circuited where it use to be on the relay, only because taking it out means I can fit 3x ikea Samla boxes inside quite neatly, each of which hold 2x oval bannetons (not that my mixer could probably handle that much dough at once!)

From a quick look, you've wired a heater and fridge motor up to the controller so you can heat or cool?

Yeah that's basically it.

made this tonight - was class. added a bit of lime juice to cut through the funk, and some smashed dry roasted nuts for a bit of crunch. served alongside some salmon and rice. thanks for the tip

sauerkraut now also done fermenting - resounding success imo.

The sprout kimchi has been a triumph. They fizz in a very pleasing way when I bite into them. Sorry for the shocking picture.

It has been in the fridge for a few days now but still seems to be fermenting at a pace. It’ll all be eaten before the weekend anyway.

My wife reckon she can smell it upstairs when I open the lid. My next one will be more trad with cabbage and rice flour.

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get some of them lads into a grilled cheese pronto imo

Nice! We made it last week with Lion's head meatballs and a cold noodle salad.

First crack at pepperoni... fingers crossed.

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I’m eating healthily during January but that does sound like a good use for the next batch.

Pure win! What’s your fermenting setup? Have you inoculated the mix or just going for airborne lactoB?

Has anyone added whey, from cheese making, to sauerkraut?

What’s your fermenting setup?

Bactoferm for both! I have a(n amateur) salumist friend who hooked me up. I shouldn’t end up poisoning myself with these things, but the possibility does add another bit of excitement during lockdown.

I’ve used it before, good choice. Where are you curing/ drying them?

Trying one in the pantry and another in a cupboard. Not entirely sure how I’m going to monitor the humidity levels, but they both have bowls of water under them for the time.

Any tips for a first timer? 😅

Edit- have you heard of yoghurt or kefir being used as an acceptable culture? My mate and most other resources I find don’t recommend it but I’m curious. Not going to try it until I have my mind wrapped around fundamentals though.

Edit2- I’ve been (slowly) reading Marianski’s book, so I have some basic understanding.

Sounds good, no tips really, it’s been a long time since I made cured sausages, I remember hanging them inside while they fermented then downstairs in a cool cellar.

how should I use my sauerkraut

(I do not eat meat)

Beans on toast, quesadillas spring to mind as two easy dishes, but you may want to keep it for something special.

Edit- if you have a non-meat hotdog sausage alternative, Chilean ‘completos’ work really well with a nice sauerkraut. The bread is similar to a hotdog bun, then you’d have your non-meat alternative, topped with freshly chopped red tomato, avocado, mayonnaise, and the sauerkraut tucked to the side of the bun so it’s not lost in the avocado.

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