Homemade fermented foods (only personal experience)

[Sergei Slovenija]

My wife has been known to make fermented pork sausage. But then again, she loves eating chickens feet. Fermented cabbage seems tame by comparison.

Who eats sauerkraut as their main meal?

Had a dinner of chicken legs, but with kimchi cabbage as a starter and appetizer.

 

[julianthegypsy]

I've made sauerkraut loads of times. I have a special jar that has a rim you fill with water to let co2 out and stop air getting in. Leave it for a week or two then transfer to kilner jars and it keeps for months. Except it gets eaten with potato salad and German sausages!

 

[addjunkie]

Kimchi isn't for everyone and it varies from house to house, depending what theyadd to it. Ive worked in Korea twice and sailed with Korean crews at sea. One guy explained to me the kimchi jar is a family heirloom and passed down the family.

 

[Sergei Slovenija]

Not sure my house is warm enough to ferment anything at the moment.

The process goes on even at +1 degrees, but more slowly, not +5 days, but 2 weeks or more. The cabbage has released its juice, you can put it in the refrigerator or barn. The first few days you need to pierce the cabbage layer with a knitting needle to the very bottom, pierce it in several places. No need to stir. A layer of juice should cover the cabbage. Previously, for this, boards and a large, washed, rounded stone, specially kept for this purpose on the farm, were placed on top of the cabbage. I use a bag of water for weight.

 

[Pigeon_Droppings2]

Do you love fermented food as much as I do?

Can't beat a bit of Kimchi...it's lovely stuff...the "raw" stuff is what I usually buy but really I need to learn how to make it myself!

When I had a stomach issue a few years ago it really helped a lot to settle me down I think.

Korean BBQ is also amazing too .

 

[Sergei Slovenija]

Can't beat a bit of Kimchi...it's lovely stuff...the "raw" stuff is what I usually buy but really I need to learn how to make it myself!

When I had a stomach issue a few years ago it really helped a lot to settle me down I think.

Korean BBQ is also amazing too .

I make Kimchi, but it takes much longer, not half an hour, but two hours. It’s a hassle to salt each leaf, then rinse it of salt and then spread it with boiled hot sauce. It's like smearing jam on every page of a thick book, haha

 

[Pigeon_Droppings2]

I make Kimchi, but it takes much longer, not half an hour, but two hours.

When I had my stomach problem I was eating mainly salads...Kimchi was great as it added a lot of flavour to food that would have gotten pretty dull pretty quickly.

I've had genuine home made Kimchi and it's really nice...better than the shop bought stuff.

 

[6ply]

Fermented cabbage adds a nice crunchy bite and tangy flavour to rice soup (cooked with fish or chicken). We had rice soup for breakfast this morning, but no cabbage so we added pickled onions.

 

[Onoff]

Only 5 sleeps until Pickled Onion Day!

Well, that's when Steve up the pub said we should open his.

Bring on the cold meat & bubble!

 

[roofman]

I can’t understand which category your remark belongs to
- “I haven’t read it, but I condemn it” or “I tried it, I didn’t like it”?

Neither...ever since i tried fermented fish in Sweden. Swore never again.

 

[Pigeon_Droppings2]

ever since i tried fermented fish in Sweden

I chose to pass on that particular delicacy...I heard in Norway the traditional Christmas meal was/is a sheep's head...gonna need a lot of Kimchi over there I reckon .

I wonder what other "interesting" Christmas traditions are out there....maybe we need a new festive thread on Christmas food?

 

[daleyd]

Neither...ever since i tried fermented fish in Sweden. Swore never again.

Susturming?? Thats a whole different ballgame

 

[Onoff]

Neither...ever since i tried fermented fish in Sweden. Swore never again.

https://www.facebook.com/video.php?v=518396099143245

 

[Onoff]

I wonder what other "interesting" Christmas traditions are out there....maybe we need a new festive thread on Christmas food?

I think they eat cat in parts of Switzerland.

 

[Pigeon_Droppings2]

I think they eat cat in parts of Switzerland.

Is that just at Christmas or all year round

....sorry...I'll just go get my coat and see myself out!

 

[premmington]

Neither...ever since i tried fermented fish in Sweden. Swore never again.

I have had tins of this stuff - its smells far worse than it tastes...

Tasted OK - when you got over the smell...

 

[123hotchef]

yes I make fermented cabbaged and keffir an old polish chef taught me how to make the cabbage years ago just salt and cabbage simples

 

[JimmyS]

I've got a few gallon of fermented plums that I need to do something with. Bit worried I've left the stones in too long.
Plum brandy was the plan.

 

[123hotchef]

I've got a few gallon of fermented plums that I need to do something with. Bit worried I've left the stones in too long.
Plum brandy was the plan.

I used to make plum wine, damson wine and bullace wine

 

[JimmyS]

I've not fished the stones out so it may be a bit erm, almondy which is a result of some cyanide type compound that comes out of the stones.