0
2

[–] RoundWheel 0 points 2 points (+2|-0) ago 

Salt brine or pickled?

0
3

[–] Empress [S] 0 points 3 points (+3|-0) ago 

Salt

1
2

[–] wesofx 1 points 2 points (+3|-1) ago 

That image is tiny lol. And there's nothing in the image for size reference

0
3

[–] jambo 0 points 3 points (+3|-0) ago 

Well if you imagine 5 cabbages chopped up in a pile that would be a good reference.

0
3

[–] wesofx 0 points 3 points (+3|-0) ago 

That there is lady units!

0
2

[–] Empress [S] 0 points 2 points (+2|-0) ago 

Here's a better photo.

0
3

[–] wesofx 0 points 3 points (+3|-0) ago 

Wow, thanks. My mom drinks those Perriers lol

0
1

[–] TheRealDuchess 0 points 1 points (+1|-0) ago 

:) it is tiny

0
0

[–] 9494683 0 points 0 points (+0|-0) ago 

The #2 means 2 gallons

0
1

[–] Le_Squish 0 points 1 points (+1|-0) ago 

I think I need one of those to hold my kimchi. I made 4 cabbages last time.

0
1

[–] Empress [S] 0 points 1 points (+1|-0) ago 

Oooh, I want to make kimchi. This is the recipe I'm thinking of trying- how does it look?http://www.seriouseats.com/recipes/2012/01/homemade-vegan-kimchi-recipe.html

0
1

[–] Le_Squish 0 points 1 points (+1|-0) ago 

https://youtu.be/0sX_wDCbeuU

Try this one.

Notes: You can forego shrimp and fish sauce but it will ferment much slower.

If you can't get sweet rice flour, you will have to make sweet rice porridge. You can use gluttonous wheat flour if desperate but it increases fermenting time by weeks.

You need a lot of garlic. Using elephant garlic makes things much easier.

It takes about 2 hours from start to finish. After the final wash of cabbage, don't drain it by letting it sit too long in a collander. You will need the liquid.

You can use regular spicy radish in place of daikon radish.

Expect a ferment time of one week. Halfway it will taste like a spicy pickle.

0
1

[–] TheRealDuchess 0 points 1 points (+1|-0) ago 

Wonderful

[–] [deleted] 0 points 0 points (+0|-0) ago 

[Deleted]

0
0

[–] Empress [S] 0 points 0 points (+0|-0) ago 

I don't get it.

0
0

[–] baneofretail 0 points 0 points (+0|-0) ago 

Post your recipe please, if you haven't already. I'm dying for some good kraut.

0
1

[–] Empress [S] 0 points 1 points (+1|-0) ago 

I do two tablespoons of kosher salt per medium head of cabbage and add some caraway seeds. Shred the cabbage and add the salt and mix it up and then put it in your crock (or mason jar) and then burp it every day. Once it stops fermenting, put it in the fridge. Super simple!

0
1

[–] baneofretail 0 points 1 points (+1|-0) ago 

Thank you! Do you preserve yours in a jar?

1
-1

[–] 9494690 1 points -1 points (+0|-1) ago 

Someones gonna be shittin good.