Category: Condiment
Fermentation Style
A summarization of the amount of salt and time required for safe fermentation of vegetables for later consumption and storage. Practical Measurement For accuracy, use grams and a digital scale. Volume measurements (like tablespoons) are less accurate because salt crystal size varies. Example: For a 1 kg total weight at 2.5%, add 25g of salt.…
Simple Sauerkraut Made at Home
Sauerkraut Ingredients Equipment: Instructions Fermented Cultures and fermented foods has a long history. The Roman writer to describe the making of sauerkraut by preserving cabbage in salt and stored in earthen vessels. Fermented cabbage also at East Asian. If there was salt production, then there was preservation.
Kimchi, a Classic Korean
Amazing Kimchi, a Straightforward Classic Napa Cabbage Condiment This version is“ Kimchi” (막김치), which salted and fermented vegetables. Step-by-step guidelines, listing all necessary components, equipment, and some suggestions on technique. Labour required 1 hour depending on amount made. Yields: About 2-3 quarts/litres Fermentation time:1-5 days at room temp, then months in the fridge Main Ingredient…
