My vegetable ferments are taking over.
Back Row: Ghost Pepper Sauerkraut, Green Cabbage kimchi. Front Row: Smoked Alderwood Salt Sauerkraut, Carrot and Ginger (2), more Green Cabbage Kimchi
Both the Ghost Pepper and Smoked Alderwood Sauerkrauts are in R&D mode. No recipe. Just trying something new. If it really impresses me, I’ll make more. I have made the Carrot and Ginger ferment before. This time I sliced the carrots thinner. As for the kimchi, I discovered what Firefly Kitchens did and that is Green Cabbage kicks ass in kimchi. The ferment takes longer, but the flavor is better. Thanks to summer, my ferments are taking about 2 weeks. If this were winter, I’d probably go 3-4 weeks. The Green Cabbage kimchi peaked at 10 days.
I still have another head of cabbage in the refrigerator. Maybe I’ll make another Dill and Caraway Sauerkraut? Either that or something with Thai peppers.