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1ANaz47Fa7v5r7xb533k6Qm5n98HatuCHB VerifiedWe like kimchi. The local Korean supermarket keeps changing the brands they stock though, so it's hard to find the one we liked the previous time. How frequently do you make sauerkraut?
Usually make a jar or two at a time, about 3 weeks for fermentation, i use cabbage and pink himalayan salt. The kraut sold here in markets is fake wine or vinegar ferment which carries next to nothing for pro-biome content. Real ferments r so delicious. 💚
Maybe I'll pick up an extra head of cabbage to try this. Just replaced the old faithful food processor (RIP after 20 years of use) so the slicing will be easy. I once made fermented pickles which were delicious but required patience too.
i havent tried my hand at kimchi, me thinks me should tho :) next experimental ferment i will try kimchi.. never had a bad ferment, except eggs once which smelled awful, i ate them tho and actually my gut felt amazing lol 🤷♂️