Got a new book the other day- “Wild Fermentation” by Sandor Katz. I got it with yogurt in mind, but it has a ton of stuff on pickled vegetables, too.
A couple of years ago we had a glut of cabbages from our CSA, so I decided to make sauerkraut. I’m a white American, but I don’t have childhood memories of kraut- either my parents had it growing up and hated it, or it was considered “too ethnic” by both sets of grandparents. Anyway, I had a ton of cabbage, and all of the instructions I found online called for a ton of cabbage. The problem is, I wound up with a ton of sauerkraut…I didn’t know I didn’t like sauerkraut… yeah, I know, too ethnic.
Now, there’s a Mexican restaurant in town that serves pickled cabbage as a side. I learned it was called cortido, and it is essentially…Mexican sauerkraut. Too ethnic? No!
The recipe I found at the library made only a quart of it, which was just right. The ease of the recipe inspired me to get this book- Wild Fermentation, for more recipes. I started a batch of Kimchee this weekend, which is like… Korean sauerkraut. It has napa cabbage, radishes, carrots, onions and jalapeno peppers. The veggies are soaked in brine, and the spices are minced, then we drain the brine off and stirred in the spicy paste, then jar, cover with brine and let sit at room temperature for a week.
I’m very excited- just a few days for it to ferment, and I can try it.
The cookbook has a ton of other ideas- I am thinking about sour dough and yogurt and a ton of other naturally fermented stuff. Not beer, though. Beer’s gross.