My first experience making kimchee began in a Korean market. A customer took me from the produce section with my three heads of cabbage, garlic, carrots, and green onions and helped me choose a three pound bag of red pepper flakes. She assured me this would be enough for the small amount I was making. Her mother usually used ten heads of cabbage. There were ten and twenty-pound bags of red pepper flakes to choose from there, too.
I made my “small” batch and put it into three 1/2 gallon canning jars in the refrigerator. It took us months to eat it all up.
I am trying again, this time by combining aspects of the European, Mexican, Korean, and Japanese versions of sauerkraut in the “Nourishing Traditions” Cookbook.
(Isn’t that a nice fitted wooden top my husband made?)
A lone saucer fits inside nicely.
This was the nearest heavy weight I could find.
© 2016 Kathryn Hardage
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