Making Sauerkraut

[Nice65]

You can get live cultured kimchi from Tesco as well, very tasty

The Vadasz stuff? It’s lovely, the garlic and dill sauerkraut and a decent pork pie are a champion combo.

 

[Chris]

The Vadasz stuff? It’s lovely, the garlic and dill sauerkraut and a decent pork pie are a champion combo.

View attachment 93199

That's the Kimchi I was on about. Great stuff.

 

[Nice65]

It’s really lovely until the tub slides out of the campervan fridge and it gets into the carpet. That took months to stop stinking.

I had a go recently at the sauerkraut. It was ok, I put a lot of garlic and dill herb in it, but I do prefer a pickle to brine.

 

[Nice65]

Off topic, but these are very good, not worth another thread but very yummy in cheesy wraps etc.

Quick Pickled Red Onions - Elavegan

How to make pickled red onions in minutes! They are sweet, tangy, and crisp and the recipe is perfect for burgers, tacos, salads, and more!

elavegan.com

 

[TeeDee]

Off topic, but these are very good, not worth another thread but very yummy in cheesy wraps etc.

Quick Pickled Red Onions - Elavegan

How to make pickled red onions in minutes! They are sweet, tangy, and crisp and the recipe is perfect for burgers, tacos, salads, and more!

elavegan.com

Agree - super useful to cut through any fatty meat or dairy and add some gentle acidic bite

 

[Nice65]

Awesome on burgers too, something about the light brining and pickling takes the onion flavour down a notch and makes it lovely and crunchy.

Wish it was still easy to get Monterey Jack, occasionally find it sliced in Lidl but gone are the big red bars on the cheese counters. Gone are the cheese counters, bloody Covid!

 

[Mesquite]

The Vadasz stuff? It’s lovely, the garlic and dill sauerkraut and a decent pork pie are a champion combo.

View attachment 93199

Yup, that's the one.

Thanks for the heads up of the other ones, I'll have to check them out.

 

[Toddy]

I add lactic acid powder to my sauerkraut. It makes the nutrients more 'available' to the gut apparently.

I think it adds to the taste and it seems to speed things up a little too.

Sandra (Way out West) uses the contents of a capsule, but the powder's easily available here.

 

[James Popham]

25kg of cabbage for this year already fermented - if you find it too salty, soak and rinse before use.