Fermentation- when almost rotten is great eats

Sour Krout

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Now to make some Knockwurst!

 

kelly and i plan on making some this year so i ll be lookig for tips (grndparrents used to do it all the time but i never got the tricks)

 

Looks great Jim. The only time I get to make (or eat for that matter) kraut is when the wife is away so I'll have to live vicariously through you.

Have you ever done kimchi? I love eating it but haven't yet ventured into making it at home.

 

Fermentation makes me happy. When the bugs do their work, magic happens.

 

Looks great Jim, nothing better in the world than some good Sauerkraut.

 

I've never done Sauerkraut, so I will have to give it a try. I do love me some Kimchi though.

 

I've been seriously considering getting a fermentation pot, but they all seem to be "gimmicky". Any reliable ones out there? I know "the Boston Potter" makes some really nice looking ones, with easy instructions on how to.

 

I tried making Kimchi once, didn't end well

 

Tom my first crock was a 6 gallon beer fermentation "Spackle" bucket. Worked great with the addition of an airlock. Available wherever they sell beer making stuff.

 

Butch it could not be easier, chopped up cabbage salt and some weight on it for a couple weeks and you have kruat.

I use about a tablepoon of salt per 1 1/2 pounds of cabbage.

 

thatnks for the tip

 

Eating dinner at Jims house is on my bucket list.

 

Mine too, wonder if Jay would do a tea service for before and after.

 

I'm in!

 

AHH.... I guess you guys don't remember what happened the last time?

 

It is a real treat...especially the butter slaw

 

How did I miss this story?

 

got room for 1 more? this needs to happen imo

 

I like to add fresh ginger to the cabbage, makes a super tasty slaw