Kimchi

Ima_good_egg

Made a batch of kimchi with our garden produce.  Anyone else fermenting stuff?

pgprescott

Nope, But I bought some at the Des Moines farmers market a few weeks ago. yours looks better than what I got. Nice!

BobDanger

Yep...I'm a fan as well. Love fermenting. 

RRP

Are you going to bury it in the ground like they do in Korea?

lkapigian

Nice @Ima_good_egg I've always got lacto fermentation going on----if you are bored, there are a few projects from others here https://eggheadforum.com/discussion/1211374/ot-lacto-fermentation-fun-peppers-and-sriracha/p1

nolaegghead

RRP said:

Are you going to bury it in the ground like they do in Korea?

In North Korea, Kim buries you.

BobDanger

RRP said:

Are you going to bury it in the ground like they do in Korea?

No...my basement is as deep as it goes. 

JohnInCarolina

RRP said:

Are you going to bury it in the ground like they do in Korea?

The reasons for doing that are primarily for temperature and to protect against explosion.  Nothing like an exploding batch of kimchi to ruin your kitchen.  

These days there are methods to deal with both aspects without resorting to digging holes in the ground.

Ima_good_egg

I I do not bury it in the ground. We eat it too fast! A day or two on the counter, depending on the temps, and then to the fridge. I was taught by an amazing Korean lady, and that’s what I do. 

alaskanassasin

39lbs of honey, 6lbs of apples, 9 gallons of water. Last time I checked it was around 17% abv 
 I need to bottle it so I can get some beer rolling, or keg and carbonate haven’t decided, maybe both. 

HeavyG

JohnInCarolina said:

RRP said:

Are you going to bury it in the ground like they do in Korea?

The reasons for doing that are primarily for temperature and to protect against explosion.  Nothing like an exploding batch of kimchi to ruin your kitchen.  

These days there are methods to deal with both aspects without resorting to digging holes in the ground.

I'm sure there are still folks out in the Korean "boonies" that bury their kimchi crocks in the ground but ain't nobody in Seoul doing that.

Special kimchi fridges do the temp/smell work for most folks. I understand they are also designed to withstand an ounce of C4 exploding so they have that covered also.

blasting

Not kimchi yet, but the maiden voyage of kraut is nearly done.  Starting on a few different peppers for hot sauce tomorrow.

BGEChicago

I have traditional dill pickles going now after that maybe jalapenos, carrots and cauliflower ...

RRP

BGEChicago said:

I have traditional dill pickles going now after that maybe jalapenos, carrots and cauliflower ...

Very interestingly! Did you follow somerecipe? Or a hand me down recipe? 

Botch

I buy my kimchee at the local Korean restaurant.
 
Hint for Beginners:  If the lid pops off under pressure, when you open it, Yes, that means its fermented.  It does not need to be thrown out, it was supposed to do that.