jamiesavoie

Recipes 

I just finished fermenting a batch of kraut and sour beets and kimchi. It's my first time trying kimchi and so far I'm not disapointed!

One tip I can give is try to ferment at lower temp, I do mine in my basment. It makes it sweeter

SLI

Recipes 

+1 on the kimchi! Anyone have thoughts on reusing the brine from leftover sauerkraut/kimchi? I've found that just by throwing the dregs of the last batch I did into the new batch, the flavor has become more complex. I'm several generations in, it is soooo tasty!

hampdenbrewing

Recipes 

My father used to make it when I was a kid. Always in a larger crock 10-15 gal. He had an old wooden slicer (3 blade) , used only Kosher salt, smashed the layers down with big maple tamper and covered it with a piece of cheese cloth. This was held down with a large flat rock. I remember him boiling the rock to keep it clean. He would peel off and replace the cheese cloth weekly to remove the funk on top. Can't remember how many weeks it would be in there, but the cellar really smelled. When it was done it was canned in Ball jars with the glass tops and with the flip lids.