Devonviolet Acres

[Latestarter]

Definitely an acquired taste... So last night I sliced up a cucumber and some onion and added some of that kraut juice you gave me DV, along with salt, pepper and reg vinegar. Looking fwd to having some later today.

 

[Devonviolet]

Definitely an acquired taste... So last night I sliced up a cucumber and some onion and added some of that kraut juice you gave me DV, along with salt, pepper and reg vinegar. Looking fwd to having some later today.

That sounds good. Did you know you can take some of the sauerkraut juice, that I gave you, add it to a shredded cabbage and some brine (add salt to chlorine free water), put it all in a jar, leave it out on the counter for a week, and you will have healthy, home made sauerkraut?

Here is a link to more specific instructions. The main difference is adding about 1/2 cup, of the sauerkraut juice - it helps develop a stronger blend of probiotic bacteria to your kraut.

https://wellnessmama.com/663/sauerkraut-recipe/

 

[frustratedearthmother]

The recipes that I looked at said that Kimchi is very adaptable.

There are at least a gazillion recipes for kimchi!

 

[Devonviolet]

Umm guessing the one constant for all of them is garlic, ginger, chili paste. Then, the sky is the limit as far as veggies. I'm pretty sure I saw someone say they put apples in theirs. Doesn't that sound good?

 

[Devonviolet]

Grain her up well for a couple of months before you do the deed.

I put her in the chicken run, after I let the chickens & ducks out. We then put an extra cup of fermented feed in with her. She finished that in short order!

I'm thinking we will do that again tonight before we close up the birds for the night.

 

[Latestarter]

Here I thought the only constant for kim chi was napa cabbage... Sorry, had several bad childhood kraut experiences and now can't even stand the smell of it. The taste/smell of true kraut gags me.

 

[Bruce]

Gee @Latestarter, I guess you don't want to have dinner here tonight. I'm doing the "we're going to have pork chops whether you like it or not" night (first time in over a month) and DW will only eat them with a ton of sauerkraut.

 

[Latestarter]

Nope Bruce, I'll kindly pass on the offer. However, should you be in my neighborhood, let me know and I'll do a roast pork shoulder just for you! Sorry you'r food choices are so limited... Just me, but I'd cook what I wanted and let the rest do as they will. At least once or twice a month... I have no problem finishing a 6-7 pound pork roast over several days and you can always freeze some for later. Love that nice "greasy" pork/onion/garlic/pepper smell that permeates the house for several days afterwards as well.

 

[CntryBoy777]

That is something that I just can't muster....kraut or kimchi...the last time I lived in an apartment there was a family of Koreans below us and the smells that would rise thru the floor was down right horrible. My oldest daughter had a Korean friend and told us it was kimchi in the making....I told her that I'd never try it cause I'd never get past the smell. I opted for something else when Mom would fix kraut and weiners way back when....even PB&J was better....

 

[Bruce]

I've not ever had kimchi but I gather "potent" is a somewhat less than adequate description.