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Favourite Lacto-Fermentation Recipes?
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I usually keep it pretty simple and just stick with having a couple of qt/L jars of basic sauerkraut around at all times. My wife is less fond of sour-anything (including me at times, she says) unless it looks prettier than basic kraut (allow me to beat Panhead John to the punch here: "including me, it seems" ). As a result, I typically get out the mandolin and cut a carrot or two into potato chip thickness slices for inclusion into the cabbage. The carrots don't seem to change the flavor at all but they introduce some slightly different textures and make it "pretty" enough for SWMB to eat.
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Gosh, where to start? I use fermenting and associated pickling techniques quite a bit. Kimchi, the occasional kraut, etc.For many cooks, its the foil of the fatty, and sometimes sweet bbq. For some, like making salami, etc., it's integral to getting the flavor and texture I want. The right tool for the right job. Serve your food, and you will be rewarded.
Greetings from a -20F, Houston, Alaska
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Favourite Lacto-Fermentation Recipes?
As with any new hobby, I'm now obsessing over lacto-fermentation. As per my previous post, I've put up some jalapenos for hot sauce and some sauerkraut. I've got some Korean red chili powder (gochugaru) on order so that I can make some kimchi, and I've got a bunch more jalapenos to make some pickled jalapenos.
I'm looking for other fermentation enthusiasts to post some recipes that I can try.
Here's the kimchi recipe I'm going to try first as napa cabbage is hard to come by here, and this sounds delicious.
Yangbaechu Kimchi (Green Cabbage Kimchi) - Korean Bapsang
Thanks!Tags: None
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