RE: sauerkraut and vinegar


Ty Fyter

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  • 2 weeks later...

I believe that it will have a negative effect on the cultures. I usually just wild ferment it--cabbage & salt w/ a tiny bit of distilled water if needed.

I have, however, made a non-spicy kimchi with onion, garlic, ginger, and seaweed that is really good & like a flavorful sauerkraut.

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I believe that it will have a negative effect on the cultures. I usually just wild ferment it--cabbage & salt w/ a tiny bit of distilled water if needed.

I have, however, made a non-spicy kimchi with onion, garlic, ginger, and seaweed that is really good & like a flavorful sauerkraut.

That sounds really good. Do you have an actual recipe? I have never made Kimchi. Whenever I eat the purchased kind (even the good stuff from WF) I puff up from all the salt.

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