Korean Job Discussion Forums

[Adventurer]

I am more of a fan of sauerkraut than kimchee as kimchee is a bit too spicy for me, though I do like it, and I want to experiment with making sauerkraut. I was looking on a site and it says you can use a crock or a food grade plastic bucket? So, would any bucket work? I am not sure what a good grade plastic bucket is....


Thanks...

[OiGirl]

Probably a kimchee pot would do...

[bacasper]

I just bought a dozen frozen hot dogs. How about posting the recipe?

Is it sold anywhere? Can I buy a batch off you?

[Kimchi Cowboy]

I've made it heaps of times with my mom and grandma, but not for some time now. I wouldn't even consider using plastic - a proper crockery jar (i.e. a kimchi pot) is the way to go.

Do you have a proper shredder? As I recall, we used shredded cabbage and onions, salt and sugar to taste, lots of garlic (crushed to line the sides of the pot, and whole, placed in layers along with parsnip root, carrots, and pickling spices wrapped in cheesecloth). Not sure you're going to find that parsnip here, or the pickling spices either.

After everything was in the crock, we'd place a dishtowel on top, place an ordinary dinner plate on top of that and weight it down with something heavy (such as a jug of water). Oh yeah, whole cabbage leaves to line the bottom of the crock and on top of the 'kraut. Keep it somewhere relatively cool for 10~14 days and you're in business. Man, this really takes me back!

I'd like to see your recipe and see how it compares to how we used to make it.

[NightSky]

[OiGirl]

[barefoot]

Go to Foodnetwork.com at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27001,00.html
for Alton Brown's recipe from Good Eats. Try to find the episode; it didn't look difficult.