Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts
Posted - Mar 10 2018 : 08:50:42 AM
I am venturing into a new area for me. I'm going to make some sauerkraut. St. Patrick's day is coming. Will be doing a Guiness corned beef and must have some cabbage to go with it, fermented cabbage. And I miss eating kim chee. Grew up with it and have met a lady from South Korea to help me along with this recipe. I really need to know what hot pepper they use. We have an Asian market where I can find daikon and of course, napa cabbage. Any hints or suggestion would be appreciated.
YellowRose
True Blue Farmgirl
7110 Posts
Sara
Paris
TX
USA
7110 Posts
Posted - Mar 10 2018 : 09:51:45 AM
Sylvia, I've made small batches of sauerkraut and my hint is to add salt and knead/massage the cabbage till there's water. Add as much non-chlorine/spring water as needed to cover cabbage.
Sara~~~ FarmGirl Sister #6034 8/25/14 FarmGirl of the Month Sept 2015. Lord put your arm around my shoulders and your hand over my mouth.
Edited by - YellowRose on Mar 10 2018 09:53:22 AM
janamarieje
True Blue Farmgirl
1022 Posts
Jana
Southern California
USA
1022 Posts
Posted - Mar 10 2018 : 2:50:37 PM
Sylvia, you need to kneed sauerkraut a minimum of 10 minutes and I have read use 1 - 2 Tbsp of salt, but I stay at 1 Tbsp otherwise it is to salty for my taste.
Gardening is cheaper than therapy and you get tomatoes. ~Author Unknown All I really need is love, but a little chocolate now and then doesn't hurt! ~Charles Schulz
Cissik
True Blue Farmgirl
582 Posts
Sylvia
Kent
WA
USA
582 Posts
Posted - Mar 11 2018 : 11:08:16 AM
Thanks ladies for your advice. I have a tamper and am dying to use it!!!
Sauerkraut
Posted - Mar 10 2018 : 08:50:42 AM
