In this post I want to write down what I have learned and remember from a lecture we went to during a workshop called Community Skills Fair in Everett in March.
The lecture was very informative, and, most importantly, inspirational.
Our lecturer Jake Nolte was very motivating to go at it, and try to ferment food, because it is good for you, fairly easy, doable.
I am not afraid of eating fermented food, but I have tried to ferment cabbage one time, and it just didn’t work out. This lecturer really inspired me to go home and try my hand at fermenting again, and I did make cabbage.
Fermented cabbage, pickles, kimchi
His recipe was pretty simple. Get a pot, shred your cabbage, cover it with a tablespoon of salt. Then pack it in tightly into a pot, add 1/2 cup of salt per gallon of water, ensure your cabbage is well under the brine. Cover with a towel, put something heavy on top and leave it for 4-5 days. In order to make cabbage crunchy, it is advisable to add grape, oak, raspberry, horseradish and blackberry leaves. That’s what I did, and after 5 days mold started forming on top, so I just poured some water and moldy stuff out, and put all the cabbage in the fridge. It turned out pretty well.
For kimchi the proportion is 1 cup of salt to 1 gallon of water.
For cucumber pickles the proportion is 3/4 cup of salt per 1 gallon of water.
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