food Kimchi
- Thread starter Thegreenchilemonster
- Start date
Try some red cabbage in a sweet pickle brine with ginger. 
I got pickles, You talking about pickled or raw to add? Ginger definitely 
Make a standard sweet pickle brine without turmeric. You can add ginger to the hot brine or just add it to the bottom of the jar.. Pack your jar full of the sliced raw red cabbage. I weep mine first with equal amounts of salt and sugar then a quick rinse.. Pour the hot brine over the cabbage and add your lid. When its cool put it in the fridge. Its ready within a couple days but i think it taste best after almost a week. It keeps very well in the fridge. Works great for radish too.
Other nice additions are Sichuan peppercorns toasted in the pan before heating the brine or a couple dried whole chiles in the cabbage. I use rice wine for this brine. Its similar to Chinese pickled cabbage recipes.
Other nice additions are Sichuan peppercorns toasted in the pan before heating the brine or a couple dried whole chiles in the cabbage. I use rice wine for this brine. Its similar to Chinese pickled cabbage recipes.
Ok. I have some clear Kifir liquid waiting to be used for a ferment, will be picking up some radish too, im going to add caraway seeds too, Mom used to cook red cabbage with caraway when I was a kid, I could never duplicate the blend she did.
I do add caraway to ruby kraut. Some people like to add apple too
Fermenting cabbage is ridiculously easy and cheap to make. Im so addicted to it that its a must for brats, Polish sausage and hotdogs. Hardly anything beats a really hot bowl of kimchi stew on a cold day and its also super easy to make.
Try making Korean Danmuji or Japanese Takuan sometime. Its a sweet fermented radish. Both are fairly similar. I just make it with a sweet pickle brine and turmeric for color. Its close in flavor.
Here is the real way to make it.http://www.maangchi.com/recipe/danmuji
Fermenting cabbage is ridiculously easy and cheap to make. Im so addicted to it that its a must for brats, Polish sausage and hotdogs. Hardly anything beats a really hot bowl of kimchi stew on a cold day and its also super easy to make.
Try making Korean Danmuji or Japanese Takuan sometime. Its a sweet fermented radish. Both are fairly similar. I just make it with a sweet pickle brine and turmeric for color. Its close in flavor.
Here is the real way to make it.http://www.maangchi.com/recipe/danmuji
Apples are a great additive
