Freezing, Canning, & Fermenting

[bpgreen]

I know it's an old thread, but I found an interesting product thanks to Eric's blog. https://smile.amazon.com/gp/aw/d/B016FW ... go+ferment

I've made sauerkraut so far and will try kimchi next.

[FrozenInTime]

I look at this thread every so often to see if anyone adds any new posts. The kraut I made last year went pretty fast, all my friends loved it and had to have a jar. This year I did 2 - 5 gallon pales full. One is plain kraut, the other I mixed in a good dose of caraway seeds. The one with seeds for some reason has fermented faster and is ready to can. The other bucket will need 2-3 more weeks but it's coming along nicely. I just add pickling salt as I drop a pound or so of shredded cabbage. I also pickled 16 jars of jalapeno peppers. They are going fast already, I swear I need to put a lock on the basement door. My friends always stick their heads in to see what goodies are awaiting them. Did not do beets this year or other veggies. The garden did not produce a very good crop this year. Well, the peppers went nuts again are are hotter than a firecracker in the throat! All I do with them is 50/50 water/vinegar, some pickling salt and nuttin else. I like the pepper flavor to come through, not added pickling spices. Also froze some, and made some VERY nice poppers.

[mashani]

I'm going to start up a batch of kraut soon. I can only do it fall winter early spring or "bad things happen".