I love me some funky stinking ass fermented cabbage. I’ve only had store bought or from sushi bars however. Well, that’s all changed as of this morning. It’s traditionally made with gochugaru, but I had some gochujang in the fridge already, so I used that instead.

I chopped up Napa cabbage and julienned carrots then placed in salted water for a few hours to wilt down. I processed the gochujang paste with ginger, green onions, fish sauce and fresh garlic. Drained the brine off the cabbage and massaged the pepper paste mix into the cabbage. It literally smells like ass, feet and corn chips in the house.

Gonna jar it and let it do it’s “thing” on the counter a few days before I refrigerate it. Any Arfcomers like kimchi or roll their own? I’d love some moar recipes/tips/tricks. Share your knowledge.

ETA-pic.
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I love a spicy Kimchi, OP’s looks like smashed crab guts in a bowl

Funky fermented edible thread? IN!

My kimchi blows anything I can find in a store or restaurant completely away.

I love me some Korean food (yes, I've been there, more than once), but Kimchi was never something I enjoyed.
Great soups, noodles, bbq, etc, though

I did a batch of kimchi with some mushrooms in it and holy cow was it good.

Sauerkraut uber alles

I have to be in a mood for sauerkraut, and FYI I eat ass. But I found this stuff and it’s awesome! Touch of sweetness.
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A friend of mine makes homemade kraut. Absolutely the best I have ever had. Free as long as I bring the jars back lol

Holy Cow, I love kimchi.  I learned to make it myself after I came across a recipe from a little Korean lady, Maangchi.  It had a bright and fresh flavor that, I think, even beat the fresh kimchi sold at the Asian market in Omaha.


I haven't tried this yet with kimchi, but it really works well for sauerkraut.  I make kraut in a half-gallon mason jar and quart jars.  Comes out tasting great.  I found mine at w-mart last year, but it's hard to find them in person now.  You'll have to order themto be sure.

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Love it fresh. My favorite is the stuffed cucumber kimchi. It's stuffed with chives marinated in the spices.

Grew up in Korea so learned to love all the variations and use it differently in each stage of fermentation lol

Interesting lid on that jar, I’ve not seen those before. I’ve literally got 15 cases of mason jars in the attic. Some are 50+ years old that my dearly departed grandmother used to can vegetables/fruits from her gardens umpteen years ago. If this batch turns out I’m gonna try different variations of kimchi.

That shit is good.  Homemade might be fun.

I voted buttsecks but please read the terms and conditions before engaging.

I recently got a kit for widemouth jars with glass weights, vacuum tops, and a pump. Seems to work very well without the springs. I've made kraut for years but this was the first batch of kimchi. Similar ingredients to yours but I also used some miso. Also I ended up using sea salt instead of the kosher salt in the pic.

Kimchi fried rice with bacon and green onion is an awesome way to use up kimchi that has gotten a bit too sour (or you can just use fresh kimchi).

Try adding some shredded cheddar while it’s hot too.

I love kimchi. The only time I tried to make it, the recipe I used had some squid paste that overpowered it so it sucked. Gonna find me a nice Korean lady to settle down with.

Needs Korean chili powder and lots of it.

The buttsecks will be performed by a Hurd of aids infected antifa penises.

That looks delicious. I’m definitely getting me some of those lids.

Damn, that sounds good too.

I LOVE Kimchi.  Then again, if it's fermented and cabbage based, I'm down with it.

I’ve got some coming via USPS. So, eventually I’ll get it?

I have these cooking right now.  Still have another week or so to go.   I'm sending the two in the foreground to Daughter soon.



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I made some thin half=moon pieces of plastic to lay under the spring to hold down the entire surface of the cabbage, and put a cabbage leaf under them just to make it overkill.

Sauerkraut? Recipe?

Anyone brave enough to make it with raw oysters?

I had to write it all out for Daughter, going in to some bit of detail since she's a newbie.

To make 1, 1/2 gallon and some left over in a quart jar, get three small cabbages that weight about 6lbs total.  We will be using 5 lbs of shredded cabbage.  Cut in halves, and then maybe quarters, then cut the cores out and save some of the bigger and better leaves to lay over the top of the cabbage to keep the fly-aways down.

Take the 5lbs of shredded cabbage, mixing in Canning Salt at a rate of 3tbsp per 5lb.  Mix it well and thoroughly.

I make a quart of extra brine to use if the cabbage winds up being a bit dry or needs brine to cover the cabbage well.  Add Canning Salt at a rate of 1tsp per cup water or1.5tbsp/quart.

Smash and bash the cabbage and salt mixture.  Be quite rude.  Bruise the cabbage so there are cracks for the water to come out.  Let it sit for 30-60mins.

Put your kraut in the jar a little at a time and squeeze it down good enough that the brine squishes out and covers the top.  When you are within 2inches of the top of the jar, stop.  Place a large cabbage leaf over the top of the kraut.  

For our purposes, over the cabbage leaf place the two plastic pieces and then the spring.  Screw down the gray plastic lid over the spring.  Ensure you have about an inch of brine over the kraut.  The kraut will compress due to the spring, so more water will become evident over time.

Put the jars in a shady spot that is at approximately 70-75 degrees.  Check daily, they should begin to fizz after a couple of days.  Standard cabbage takes about three weeks.  Cooler temps may make it take longer.  Long-fermented kraut gets stronger tasting.

When complete, wash hands, remove the lid, spring, plastic pieces, and cabbage leaf.  You can leave in some or all of the brine for now.  Taste.  Taste again. It should be crunchy and squeaky on the teeth.

Put on a regular jar lid and screw ring and put it in the fridge.  It's LIVE, so don't screw the lid on so tight that fermentation gasses can't get out.  Process complete.

I still have a large bit chili powder in the cupboard.  The kimchi I made was heavenly, but it's so much easier and cheaper to buy the stuff at the market.  I made a couple more batches, getting off the original recipe, and they were so-so.  Not as good as the store-bought.

I always wondered with fermented foods like that or olives (cured in lye), how many people got seriously sick in the "learning curve".

Awesome, thanks.

I watched a big long video on the things Koreans make in kimchi.  Practically every sea creature known to man.  Best I can think is it just stunts their growth...