Sauerkraut production is in full swing. I went to the Fondy Food Center and picked up a ton of cabbage to start a new batch of kraut and a batch of kimchi. The kraut above is an experiement in lacto-fermentation with an airlock. That's a widemouthed carboy, and the contents are just salted cabbage. I chopped it with a knife, which is pretty fast and doesn't require much cleanup, but the result is pretty coarse, especially once you get to the fifth cabbage. You will notice that it is not weighted, which is a big no-no in the brining world, but it's been nearly a week with no sign of mold or discoloration. More on that in another post.
To make room for the kimchi in my new stoneware crock, I first had to package the last batch of sauerkraut, which has turned that delicious pale yellow-green color and is pleasantly sour. It is flavored with dill seed and some lemon juice was added, so it tastes pickle-y and fresh. I'm looking forward to seeing how it continues to age and change in the fridge.
Then I chopped up 3 big Napa cabbages and a big bundle of scallions. They spent 24 hours in a water brine, and then got drained and packed in with chili-ginger paste. Bubbles have commenced.