Wifezilla's Rampage - Weekend Update w/ pics

[Wifezilla]

Bacon grease is always an option

 

[Wifezilla]

The kimchi is ready to jar. I tasted it yesterday and it wasn't nearly as salty as it first tasted. Still needed to sour up a bit so I let it go another night. I think I will just dilute the brine rather than do a total rinse. My living room smells like garlic so I need to get it in jars. The only place I had to put the big muck bucket full of fermenting kimchi was on the cedar chest.

Looks like the 24 hot peppers wasn't enough. No biggie. I will put a tbsp of sriracha sauce in each jar. I still have some of the stuff I made last year.

 

[Henrietta23]

love the subject line!

 

[Wifezilla]

Got Kimchi???

 

[Henrietta23]

Why yes, yes I do! I just made a small batch You inspired me!!

 

[Wifezilla]

Good job

I love how flexible this recipe is. I was able to fix the saltiness issue by packing the cabbage in the jars and just leaving out the loose brine, then adding new, milder brine. It wasn't hot enough either...at least for me. So I added a tbsp per quart of the sriracha sauce I made last year. It even looks like the store stuff, but tastes much better.

I thought about adding a little bit of cinnamon to give it a hint of sweet and a touch more spice, but my son used it all. He takes it to make herbal tea.

So instead I added a few drops of honey to each jar after I added the sauce. It tastes great so I am happy

Now on to the sauerkraut. I still have plenty of cabbage left

 

[Wannabefree]

Great job you two. WZ it's SO prettiful!!

 

[Wifezilla]

Iz nom 2!!!!



I updated my recipe to reflect the tweaks.

Now...the sauerkraut! I am using this basic recipe...
http://susangodfrey.com/homegrownsimplicity/?p=63
but I am just using caraway. Instead of onions, I will add chives from the garden.

As of now I have 6 large heads of cabbage all shredded in a 40 quart muck bucket. Gee, I sure hope I have enough....






Ok, actual recipe I ended up with....
6 large heads of cabbage - shredded
2 lbs of carrots, shredded
1 large bunch of chives - chopped
1/2 cup fine sea salt
4 tbsp caraway seeds.

Mix all ingredients well in a large tub. Pound with a mallet or other heavy object to produce a brine. If needed, add some filtered water so there is enough liquid to cover the cabbage mix. Weight down veggies with ceramic stone, baggies filled with water, a plate with a rock on it or anything that will hold the cabbage under the liquid. Let it ferment for 3-4 days or until taste is to your liking. Jar and refrigerate.

 

[Farmfresh]

Looks great!

 

[abifae]

Weight down veggies with ceramic stone, baggies filled with water, a plate with a rock on it or anything that will hold the cabbage under the liquid. Let it ferment for 3-4 days or until taste is to your liking. Jar and refrigerate.

I've been using a plate (fits almost perfectly in the crock) with a bowl full of water on it for weight