Other than Brewing > All Things Food

Fermented veggie recipes?

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troybinso:
There was an interview on Fresh Air today with the author of a new book called "The Art of Fermentation". The interview wasn't that great, but the book sounds pretty cool.

The creative space between fresh and rotten food.

I haven't experimented much with this sort of fermentation, but it sounds like fun.

redbeerman:

--- Quote from: deepsouth on June 13, 2012, 11:59:05 AM ---will do.  thanks.

--- End quote ---

Another thing is not to fill the jars to the top.  Leave an inch or two.  The cabbage makes juice which will over flow and I have to tell ya, fermenting cabbage juice has some funk to it. :o

majorvices:
Redbeerman - how long do you ferment your kimchi for? I hear varying accounts on fermentation length. I make a lot of sour kraut, but it only takes a few days, not weeks.

redbeerman:
It takes four days for kimchi.  Then I stick it in the fridge.  It is good up to a month or so.  I made some pickled kimchi yesterday, instead of fermenting used a brine.  We'll see how that works.  Also started a batch of sauerkraut (had a bunch of Napa cabbage I needed to do something with).

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