Fermentation and pickling
Discussion
That was for the sauerkraut. Slightly different process it seems. The cabbage is brined to soften then to be kept submerged, it seems the salt is kept with it.
The kimchi is brined then washed then whatever liquid that comes out in the jar process.
Not enough liquid yet for this yet.
Unless I have missed something, though doing two jars like this I have left large air gaps that worry me slightly. Next batch will be to the brim but I know I can use an extra cabbage with a small amount of waste.
Standing by for being corrected.
Edit. Look at the picture of the sauerkraut from last Wednesday, there are two weights in there keeping the very thinly slices cabbage down. Post a pic up later today to show what it is doing now, looks like it is coming along nicely.
Edit 2. I understand that the brine or salt rub is used to kill any bacteria. The fermentation relies on the good bacteria, this comes out after a wash or brine though still not 100% on the process. I see one particular book recommended on a few sites but has mixed reviews, some say they want the recipes and it is too technical but it sounds like what I would like.
https://www.amazon.co.uk/Art-Fermentation-depth-Ex...
The kimchi is brined then washed then whatever liquid that comes out in the jar process.
Not enough liquid yet for this yet.
Unless I have missed something, though doing two jars like this I have left large air gaps that worry me slightly. Next batch will be to the brim but I know I can use an extra cabbage with a small amount of waste.
Standing by for being corrected.
Edit. Look at the picture of the sauerkraut from last Wednesday, there are two weights in there keeping the very thinly slices cabbage down. Post a pic up later today to show what it is doing now, looks like it is coming along nicely.
Edit 2. I understand that the brine or salt rub is used to kill any bacteria. The fermentation relies on the good bacteria, this comes out after a wash or brine though still not 100% on the process. I see one particular book recommended on a few sites but has mixed reviews, some say they want the recipes and it is too technical but it sounds like what I would like.
https://www.amazon.co.uk/Art-Fermentation-depth-Ex...
Edited by jmorgan on Saturday 26th May 11:03
dickymint said:
Great thread 
Jeff - surprised you're not using Chinese Leaf (Napa Cabbage) far more authentic and readily available.
Watcha Dicky. Cant get it. Not locally anyway. Might have to try in the Diff Market.Jeff - surprised you're not using Chinese Leaf (Napa Cabbage) far more authentic and readily available.
Going to try another type on another batch, much of what I read is what you can have to hand that ferments, that is has a lot of sugars in it.
jmorgan said:
dickymint said:
Great thread
Jeff - surprised you're not using Chinese Leaf (Napa Cabbage) far more authentic and readily available.
Watcha Dicky. Cant get it. Not locally anyway. Might have to try in the Diff Market.Jeff - surprised you're not using Chinese Leaf (Napa Cabbage) far more authentic and readily available.
Going to try another type on another batch, much of what I read is what you can have to hand that ferments, that is has a lot of sugars in it.
Kimchi and Sauerkraut are superb.
Kimchi seems to have settled down now and not fermenting as much so bottled up and in the fridge by this evening. Tasting is great, crunchy and with that particular kimchi taste but not as strong as the bought. Just right.
Problem now is I have two larger jars full, and two large jars of Sauerkraut.
Going to need a gas mask......
Kimchi seems to have settled down now and not fermenting as much so bottled up and in the fridge by this evening. Tasting is great, crunchy and with that particular kimchi taste but not as strong as the bought. Just right.
Problem now is I have two larger jars full, and two large jars of Sauerkraut.
Going to need a gas mask......
Did you have any issue with mould? I had some but scooped it off the jars with the lids ajar.
Been growing some elephant garlic and that should be due up in a week or three.
The red cabbage in the fancy jar is not looking so good, think I did a number on that. Tackling that tomorrow. Doesn't taste off. Let you know if I make it till tomorrow.....
Been growing some elephant garlic and that should be due up in a week or three.
The red cabbage in the fancy jar is not looking so good, think I did a number on that. Tackling that tomorrow. Doesn't taste off. Let you know if I make it till tomorrow.....
Tried these last week, really very nice. Reckon they could be made at home fairly easily?
https://shop.baxters.com/products/copy-of-baxters-...
https://shop.baxters.com/products/copy-of-baxters-...
Jambo85 said:
jmorgan said:
Did you have any issue with mould? I had some but scooped it off the jars with the lids ajar.
Nope... sterilised the jars first though with boiling water which should have helped!Red cabbage is bland as hell and tastes like red cabbage soaked for a week or three. Think I got the fermentation to overdo it by putting it on the windowsill. Reading the web, that is not going to do it any good. No where near as tasty as the sauerkraut in the smaller jars. Compost heap gets a free dose of cabbage.
Now I have a bead on it, the larger jar to make the sauerkraut then decant to the storage when finished. Not sure about messing with red cabbage recipe again.
Tony Angelino said:
Tried these last week, really very nice. Reckon they could be made at home fairly easily?
https://shop.baxters.com/products/copy-of-baxters-...
A good slaw is on my list of things to get to grips with. They all look easy, but adding apples, best thing I bought was a corer. Lot easier to prep.https://shop.baxters.com/products/copy-of-baxters-...
However seeing recipes for adding sauerkraut as part of the ingredient for a good slaw.
jmorgan said:
Jambo85 said:
jmorgan said:
Did you have any issue with mould? I had some but scooped it off the jars with the lids ajar.
Nope... sterilised the jars first though with boiling water which should have helped!Red cabbage is bland as hell and tastes like red cabbage soaked for a week or three. Think I got the fermentation to overdo it by putting it on the windowsill. Reading the web, that is not going to do it any good. No where near as tasty as the sauerkraut in the smaller jars. Compost heap gets a free dose of cabbage.
Now I have a bead on it, the larger jar to make the sauerkraut then decant to the storage when finished. Not sure about messing with red cabbage recipe again.
Or was it the black spots that you get on cabbages often anyway? I have often seen a bit of that... Funny thing with sauerkraut is that it's lactobaccilus which is the bateria which as a homebrewer I am usually paranoid about infecting my beers! So I assume it is pretty tough stuff and nothing else really likely to tamper with it.
Not having any fancy glass weights I used the outer leaves of the cabbage to keep the stuff in the liquid, it was interesting to see them turn white from green. They had a bit of black spots on them.
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