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Comrade Stoker

Fermented Food Recipes and Techniques

333 posts in this topic
37 minutes ago, borderboy said:

Please do post the recipe

ive just bought some Korean red pepper stuff to have a x

crack at kimchi


Here you go... nice one on getting the pepper flakes, they really have a flavour of their own!


'Chinese' cabbage (soak in heavily salted water - 1/4 cup salt per medium cabbage - soak for 2 hours, then drain and squeeze lightly)

Korean radish (julienned)

Carrot (jullienned)

Spring onions 4 or 5


Mix all the stuff below into a paste...

Ginger (teaspoon)

Garlic (tablespoon - at least 6 cloves)

Sugar (teaspoon)

Fish sauce (2 - 3 tblsp) - you can use shrimp paste, but add a little water to help with the paste

Korean red pepper flakes (5tblsp - less if you can't take a bit of chilly and/or you hate good kim chi:rofl:)


Thoroughly mix it all together once the cabbage is done - empty a jar :smokin:- and put the mix in there. Press it down until liquid covers all the veg, add a little brine if needed. Keep at room temp for 5 - 14 days - keep an eye on fermentation and taste it every other day - squish the veg down when you check it to let out some of the gas build up - it will bubble up and overflow, so put it on a plate or tray - then refrigerate (stops fermentation) when it tastes the way you like it.


See, easy peesey!! ;)

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Magic will have a crack at that next week

im currently doing milk kefir 

mans drinking a lot of polish buttermilk 

loving this fermented food 


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And I love it, thanks for the recipes.

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