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Hot Pink Garlic Jalapeno Kraut & Brussels Sprouts Kim Chi

Discussion in 'Canning' started by chef willie, Oct 30, 2013.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    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.

  2. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

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