/FAP/Fermenting And Pickling

[Anonymous No.17140079]

Last thread died because nobody burped it anymore.
last thread: >>17110541
frens: >>>/diy/2256364
Stuff:
extension.umn.edu/food-safety/preserving-and-preparing#pickling-1960964
https://www.seriouseats.com/pickled-red-onions
https://youtu.be/iiNl0Jv6xTw
https://www.youtube.com/watch?v=K4HbmPu_M_4

[Anonymous No.17140330]

last thread died before I could post
made kimchi yesterday for the first time, let's see if it works.
I used maangchi's recipe, but had no fish sauce and rice flour, I also am thinking that maybe I should have omitted the dried shrimp, because it ended up smelling too strong and I think it might be overpowering

[Anonymous No.17140332]

>>17140330
forgot to link the recipe
>https://www.maangchi.com/recipe/tongbaechu-kimchi

[Anonymous No.17140334]

>>17140332
one last thing, if you make this, use gloves unless you want your hands feeling like they're burning for hours after handling the porridge

[Anonymous No.17140884]

>>17140330
I bought homemade kimchi on a whim today because I saw it outside a korean store. I've never tried it and know nothing about korean cooking but I imagine it tastes like sauerkraut but more savory from the fish sauce. I plan to gift it to my sister. Any recommended pairings or ways to eat it?

[Anonymous No.17140911]

>>17140330
Made kimchi based on this recipe a couple of weeks ago, turned out pretty great. Used wheat and corn starch instead of rice flour, anchovy paste instead of fermented shrimp.
Used green cabbage because I couldn't find napa and because it's like 1/5 the cost, and only used carrot and green onion for vegetables.
It ended up smelling fishy initially, but it mellowed out after a few days, and didn't taste fishy at any point.

[Anonymous No.17140924]

>>17140330
The rice flour is kind of important as a food source for the bacteria, but as long as you added some sugar it should be fine. The dried shrimp should definitely be in there if you didn't put in fish sauce, the smell will mellow as it ferments.

>>17140884
The flavor is definitely more intense than sauerkraut. It works great as a side dish for any sort of korean food, but you can also use it as an ingredient for things like kimchi jigae or kimchi pancakes.

[Anonymous No.17140950]

>>17140911
Also, update regarding the saurkraut in the background:
Tasted it a couple of days ago after about two weeks, it smelled like sauerkraut but tasted like regular salty cabbage, not sour at all. It was also way too salty so I added some water. How long before it gets sour?

[Anonymous No.17140954]

>>17140911
Looks good. You can really use a wide variety of vegetables, I occasionally make a batch of radish or chive kimchi. I moved to a coastal area recently so I'm going to try using fresh oysters to supply the brininess.

[Anonymous No.17141168]

>>17140950
are you fermenting it at room temp? is it getting a lot of sunlight?

[Anonymous No.17141184]

Alright /fap/gots I'm gonna go outside and find something to ferment. Will post update

[Anonymous No.17141191]

>>17141184
sounds worrying

[Anonymous No.17141199]

>Alright /fap/gots I'm gonna go outside and find something to ferment. Will post update

[Anonymous No.17141204]

>>17140884
nah man, it tastes very different from sauerkraut, even if you add chilies to it like I did

[Anonymous No.17141218]

>>17140924
I used white flour as a substitute for the rice flour and a bit of soy sauce/lime juice to make up for the lack of fish sauce, I did get almost everything else though, only lacking the minari

[Anonymous No.17141316]

>>17141168
At room temp, about 19-21c. There's no sunlight here.

[Anonymous No.17142382]

burp

[Anonymous No.17143810]

burped my kimchi, the shrimp flavor has mellowed out a bit and there was a lot of fizziness, but it's lacking sourness, I'll check it again tomorrow

[Anonymous No.17143862]

>>17140079
Ham n eggers

[Anonymous No.17143872]

>>17143862
Are Pickled eggs any good? I've never tried them

[Anonymous No.17143944]

>>17143872
Yes.

[Anonymous No.17143962]

>>17141199
>t.jealous fatty

[Anonymous No.17144591]

Are you meant to reserve glass jars specifically for pickling/fermenting and then never use those for anything else? I'm assuming the glass takes on some of the taste after a while

[Anonymous No.17144635]

>>17141218
I guess that should work, I once did the same, but skipped on all fish/shrimp ingredients since I did not feel comfortable fermenting that. It's been some time, so I'm not exactly sure what I used to substitute.. Soy sauce seems like a good start. Kimchi still turned out good.

[Anonymous No.17144901]

>>17143810
FUCK, it overflowed overnight, I should've put in on top of a plate

[Anonymous No.17145010]

>>17144591
Nope, glass is non porous and does not take on any smells/tastes that can't be cleaned out