Re: F.A.O. Realist
Originally Posted by
Silver Tabby
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Hi Realist - opened the sauerkraut yesterday just to make sure it was OK for tonight. It is delicious - I am hooked!
Thank you so much for the recipe and your clear instructions.
That's great news Tabby. It's amazing hat can be created with a little bit of nothing really and it's very healthy.
My "recipe" was posted mid July so you've been fermenting for about 5-6 weeks I guess which is about right. It will get tangier the longer it is left.
I tend to take 1/2 the content of the jar out and put it in another container to keep in the fridge, whilst the other half carries on fermenting.
Next step then is to experiment with other recipes.
My ideal is to create the great Korean Kimchi's which are very famous. They have a more savoury flavour from shrimp paste and usually a degree of spicy heat from chilli.
There a recipe here but I haven't tried it yet
https://www.epicurious.com/recipes/f...-kimchi-233839
Happy fermenting
Oh and where were the pics?!!!