I’ve been stockpiling cabbage – green, red and won bok – for fermenting. It’s super easy and fun. The process is forgiving and you can be creative as you go. I pull all the vege that I want in the ferments and look for other flavor add ins.
Today the kim chee contains won bok, chives, green onions, ginger, garlic, jalapeno pepper and carrots. The first photo is the chopped up veggies. The second is after salting and macerating with gochugaru.
The sauerkraut ingredients are green cabbage, red cabbage, preserved lemon, thinly sliced lemon (with rind), pink peppercorns and jalapeno. Again the first photo shows the chopped veggies, the next after macerating.
Here’s a photo of the finished ferments. I’ll burp them daily to release excess gas and taste. Then they go in the fridge for consumption. Yum!