I've been reading quite a bit lately about probiotics and immune function which (funnily enough) coincided with my looking into making kimchi and real Polish dills at home (we have an overflow of napa cabbages and cukes in the garden).
We have an excellent local-fermentation business but I refuse to pay $10 for a scant 12 oz of kimchi or $12 for a jar of pickles...
So we got a 2 G. pickle crock for the cukes, and a 1/2 gallon jar with glass lid for the kimchi.
My husband is circling like a vulture for the dills...I used to make hot-pack dills and he'd easily go through 30 quarts - husband is a fiend which again negates buying from the store
Pickles are coming along nicely, we've eaten through 3 batches of kimchi now *yum! but make sure it's covered securely or your house/'fridge will get a bit...fragrant*
Super-tasty and good for you (unless you are watching your salt).
We have an excellent local-fermentation business but I refuse to pay $10 for a scant 12 oz of kimchi or $12 for a jar of pickles...
So we got a 2 G. pickle crock for the cukes, and a 1/2 gallon jar with glass lid for the kimchi.
My husband is circling like a vulture for the dills...I used to make hot-pack dills and he'd easily go through 30 quarts - husband is a fiend which again negates buying from the store
Pickles are coming along nicely, we've eaten through 3 batches of kimchi now *yum! but make sure it's covered securely or your house/'fridge will get a bit...fragrant*
Super-tasty and good for you (unless you are watching your salt).
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