The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: vesta111 on April 06, 2013, 01:17:21 PM
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I have searched the web on how to make this at home and have seen some very interesting ways make it. From Kimche to German all time consuming.
So I decided to make up a batch the lazy way, I chopped a head of cabbage in very small pieces , threw into a big pot the cabbage and a stick of real butter and added 1/2 jar of store bought Kaurt.
2 cups of water and on low heat let it mix for a few hours. Cooled it off placed into plastic container in the refrigerator for 3 days and tasted it. Good, 3 days later better and a week real good. I have been told that the longer the Kaut sits the healthier it is for you, some such stuff on the benefits to the digestive track or what ever.
Anyone made Kaurt doing it the Long way with all the spices Etc ?????
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I stick to pickles, starting with watermelon. But I'm gonna try your kraut recipe....
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I make Alton Brown's recipe. Takes about 1/2 hour, to prep, and four weeks to ferment. Delicious, as all get out.
5 pounds green cabbage, shredded
3 tablespoons pickling salt
1 tablespoon juniper berries
2 teaspoons caraway seeds
1 quart water, in a sanitized glass jar
In large mixing bowl, mix cabbage thoroughly with salt, juniper berries, and caraway seeds, using hands or tongs. If using your hands, make sure that they are very clean prior to mixing. Let stand for 10 minutes.
Pack cabbage mixture down into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the quart of water on top of the lid. Place in cool area overnight (65 to 70 degrees F). In a day, the cabbage should have given up enough liquid to be completely submerged. The jar serves as a weight to keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum, if necessary. Let stand for 4 weeks. Transfer to an airtight container and store in the refrigerator for up to 6 months. Enjoy!
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This is how I do it.
Go to the store.
buy a jar of sauerkraut.
Cook it.
Eat it.
BOOM!
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This is how I do it.
Go to the store.
buy a jar of sauerkraut.
Cook it.
Eat it.
BOOM!
My version:
Go to the store
Walk past the isle with the sauerkraut
Go to the isle with the kimchi
Buy a jar
Bring it home
Eat over a bowl of rice.
:-)
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I never have tried kimchi in my life. There must be some in the stores, as we have a lot of Korean immigrants here, for some unknown reason. The Presbyterian churches have the Korean letters on their signs.
As for Sauerkraut, I can't beat Eaglekeeper's tried and true recipe. Klaussen makes an excellent one, and their pickles are great, too.
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I've tried the 'kimchi' some of the local restaurants serve. It's not exactly fermented, it's more of a marinade. They probably make it 24 hours ahead of time and let it sit.
Tastes decent, but it's probably nowhere close to the real tihng.