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.
