2024 Food Garden

[shrinkrap]

Always a pleasure to hear from you @bogman !

@bogman

I couldn’t find the HO post

I found some of your suggestions!

Project Kimchi - home fermentation

I make tons of Kim Chee, with varying recipes. One secret is to mix the vegetables with a little juice from some fresh Kim Chee, before packing into the crock, like a sourdough starter. It speeds up the ferment and gives the good bacteria a head start. If you really like 'kraut, Kim Chee and other fermented veggies, it really helps to get one of those crocks that have a water channel to seal out air-let gas escape. Ceramic disk weights should be bought from the same company selling the crocks. T…

Project Kimchi - home fermentation

To clarify: once you have some Kim Chee bubbling away, you can use a little of that juice to start a new batch/culture, provided it’s reasonably fresh. After some weeks (4-5?), the sourness climbs and the Lactic acid bacteria viability drops. If you’re starting from scratch, it often helps to buy a small commercial jar of Kim Chee and add a couple tablespoons of that juice to your new culture, if the commercial Kim Chee hasn’t been sitting around for ages. Adding a starter is especially importan…

Project Kimchi - home fermentation

Most of my recipes are pretty spicy and use a different brining process than Maangchi. I pre-cut everything, weigh it, add a prescribed amount of weighed salt and brine, soaking the vegetables for about 8-10 hours. This brining removes excess water, wilts the vegetables (easier to ferment and they pack tighter in crocks), and kills some unwanted bacteria (due to the salt). Then, I reserve a little of the brine, but rinse off the brined vegetables. I rinse the brined vegetables with fresh water,…

It starts with a thread inspired by the author in @small_h 's link.

Project Kimchi - home fermentation

@naf @tomatotomato Ok!! So i am officially making this really easy recipe for white kimchi from Maangi on new year’s day! So many websites made me think i needed special jars and weights and blahblah but no. Just a big container with a lid (now on its way from amazon), and the white kimchi is vegan and not spicy (i’m a big wimp maybe i’ll do slightly spicy for the next batch). Her video is fabulous (of course, i adore Maangi!) and it just looks like a totally doable easy recipe. I’ll omit the…