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Hot Pink Garlic Jalapeno Kraut & Brussels Sprouts Kim Chi

post #1 of 2
Thread Starter 

That time of year again with the weather cooling down here in the PNW to do up some kraut and Kim Chi. I saw a version of Kim Chi in Bon Appetit magazine that used BS for the main ingredient (baby cabbages?) so I had to try some. Put up about 2 pounds of BS in a brine for 4 hours then packed in jars with the spices and Korean pepper & now must wait 3-4-5 days for some fermentation to get going. Three pounds of shredded red cabbage with large amounts of garlic and peppers put up in a glass jug for a 3 or 4 week rest to mature. It smelled absolutely delicious just sitting there fresh so looking forward to some fermented goodness soon.

 

 

 

 

post #2 of 2

Chef, I am with you until you got to the Brussel Sprouts. However, the purple cabbage looks great!

 

Disco

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