Wanted to make up some more kraut and the wife wanted Kimchi, so we compromised and I made kraut but added carrot, radish, cucumber, garlic and fresh ginger with one asian pear and some scallions. Then made up the Chile sauce but didnt have fish sauce so I mixed a 1/4 cup hoisin sauce and 1/4 c of soy sauce and mashed a can of anchovies in that and mixed in 1/2 c of Chimayo Chile powder and a couple Tbs of Chile caribe. I did 1.5% salt, this was 7 pounds of veggies, but with the Chile paste added we should be close to 2% total salt. It is delicious already. Now into the fermentation crock and the wait. With the sugars added from veggies and Chile sauce I’m going to watch this ferment closely, maybe start tasting at 3 days and go from the, lactic acid should build fairly fast and strong is my guess. It smells amazing.
