Thursday, March 31, 2016

In the kitchen: Kraut-chi and other fermented veggie experiments

Do any of you have the tendency to read and book about a topic that really excites you, and then become completely obsessed with said new topic until you have a major reality check slap you in the face? 
No? Yes?
Well, I have that tendency, and it kinda kicked my butt last week!

I kept coming across blog posts about the benefits of fermented foods, but Sandor Katz's book The Art of Fermentation was what really sent me into overdrive. Particularly all of the info about making kraut-chi (combo of sour kraut and kim-chi) and other fermented vegetables. 


Kraut-chi and other fermented veggie experiments


My first attempt did not fair so well because I was trying to mash off of my cabbage using a wooden spoon. Then I found this lovely wooden mallet at my favorite thrift store for $2 and really went to town!


Kraut-chi and other fermented veggie experiments


And when I say "went to town", what I really mean is that I totally forgot that I have arthritis in most of my body and spent hours mashing away at cabbage, and then could hardly move for the next several days. Now you know why I went so long between blog posts! Oopsie!


Kraut-chi and other fermented veggie experiments


Making a brine for some brussel sprouts that were on sale last week at Aldi's was so much easier so I anticipate making more veggies like this!

I even remembered to tape notes to the jars so that I can make them again if they turn out well! 

Kraut-chi and other fermented veggie experiments



Would love to hear if any of you have tried fermented veggies, too!