CINDY A
07-22-2011, 11:34 AM
Making Kimchi and Sauerkraut Renee Underkoffler
The Basic Technique for employing successfully fermented vegetables requires
1. Clean, quality produce
2. A starter, like miso
3. A Good vessel for fermenting
4. A hearty weight to get all of the juices flowing and to protect the process from
0xygen
Procure A Good Vessel
1. TRADITIONAL CROCK-
A large, heavy, earthen crock with a water-seal lid is the best container. Crocks can hold from 1 to 5 gallons of vegetables and have flat, molded weights that fit perfectly in the vessel. The weight is devised to keep a constant pressure on the vegetables to get all of the juices going for even fermentation.
Typically, there is a moat that runs around the top of the crock that is designed to be filled with water. The edge of the lid fits into that moat and forms an airtight seal. The edge of the lid has several dents cut into it so that, as the fermenting vegetables expand and off-gas, the air can escape but none can enter.
2. TWO BOWLS THAT FIT TOGETHER PLUS A WEIGHT.
Two bowls that fit together can be used with a weight to approximately the accommodations of a traditional crock. Glass is the best choice. Metal is a reactive compound, and plastic is best to avoid.
The prepared vegetables are put in one bowl, it is best to put a piece of mesh or several layers of cheesecloth on top of the vegetables. For protection from airborne invasion and to minimize exposure to air.
The other bowl, is place on top of the vegetables, and a weight is placed in the bowl (like the weights in the crock)
For even fermentation: a sealed jar filled with water of coins works well as a weight. A sizable stone also does the trick.
It is necessary to clean the vegetables very well when preparing and using freshly washed bowls. With is method, there is still some exposure to air, which naturally harbors airborne bacteria. Be Clean, and it will be worth the while.
3. A SEALING GLASS JAR
Prepare the vegetables and pack them into a very clean glass jar that is sealed tightly. As the vegetables ferment, they will off-gas and create pressure inside the jar. There is no additional weight used in this method, as the pressure does the trick. This is a great approach for making small batch and trying new recipes.
PROCEDURES
STEP 1. Keep everthing clean and sanitary is the best way to ensure a good harvest.
STEP 2. Prepare the vegetables-wash the vegetables well. Chop, grate, and shred to desired design using clean towels and a clean cutting board. It is good to get some variety in texture. The finer the produce is cut, the more quickly and thoroughly it will ferment.
A starter is added, miso is best to jump-start the vegetables with active, live culture, add 1 tablespoon for every quart of vegetables to get activity launched in the right direction After I successful bath of fermented vegetables is harvested, a scoop can be saved to mix with the next batch as a starter.
Salt is added to prevent spoilage and to promote healthy, enzymatic activity. The salt, also works with the pectin of the vegetables to maintain a great crunchy texture.
The miso starter has a decent amount of salt. When using a previous bath of fermented vegetables as a starter, add an additional teaspoon of salt for every quart of vegetables.
A traditional technique with cabbage is to remove the whole, outer leaves of the head to put on top of the rest of the vegetables, the outer four to six leaves are sufficient. This will help for a food, even pressure of the weights.
STEP 3. Wash the vessel just before putting the vegetables in the chosen vessel (crock, bowls or jar) Wash the container thoroughly with hot water. I am in the habit of adding some hydrogen peroxide to the last hot rinsing water. This ensures the extermination of any lingering funk.
STEP 4 Press the weight with vegetables
CROCK METHOD Put the prepared vegetables in the crock and pack them down. Arrange the cabbage leaves evenly on top of the rest of the vegetables.
Place the weight on the cabbage leaves. Fill the water-sealed moat on the lip of the crock with water and fit the lid in the moat.
TWO BOWL METHOD Put the vegetables in the 1st bowl, and pack them way down. Arrange the cabbage leaves evenly on top of the rest of the vegetables. Cover the cabbage leaves and vegetables with the pieces of screen or several layers of cheesecloth. Place the second bowl on top of the screen or cheesecloth. Put the weight in the second bowl.
JAR METHOD Place as much of the prepared vegetables as possible in the jar. When it is full, try stuffing just little more in. Screw the lid back on the jar as tightly as possible
STEP 5 Allow to ferment 2 to 7 days undisturbed. The vegetables should sit, undisturbed, for 2 to 7 days.
For increasing tanginess. It is best in a dry place (not a basement or closet) An out of the way countertop works well. The established place does not have to be especially warm but should not be too. Cool.
THE CROCK AND JAR METHOD can be employed for the longer duration of the run. They both provide a sealed, sanitary environment for safe fermentation. The two bowl Method is exposed to air and best recommended to harvest after 2 to 3 days.
STEP 6 After 2 to 7 days it is time for harvest gassing, and the jars will be pressure-sealed
CROCK METHOD and TWO BOWL METHOD when unveiling the vegetables, get ready! The aroma might be overpowering. The top leaves of cabbage sometimes becomes discolored and funky. If they look questionable, just toss them out. It is not worth eating food that might be ridden with bacteria
If cabbage leaves were not used, the top layer of the vegetables may be discolored and need to be scraped off. Scoop the cultered vegetables out of the vessel to store. Glass jars are the best for lasting freshness. Store in the refrigerator separate a generous scoop to be inside as a starter for the next batch.
CONTINUES ON PART 2
The Basic Technique for employing successfully fermented vegetables requires
1. Clean, quality produce
2. A starter, like miso
3. A Good vessel for fermenting
4. A hearty weight to get all of the juices flowing and to protect the process from
0xygen
Procure A Good Vessel
1. TRADITIONAL CROCK-
A large, heavy, earthen crock with a water-seal lid is the best container. Crocks can hold from 1 to 5 gallons of vegetables and have flat, molded weights that fit perfectly in the vessel. The weight is devised to keep a constant pressure on the vegetables to get all of the juices going for even fermentation.
Typically, there is a moat that runs around the top of the crock that is designed to be filled with water. The edge of the lid fits into that moat and forms an airtight seal. The edge of the lid has several dents cut into it so that, as the fermenting vegetables expand and off-gas, the air can escape but none can enter.
2. TWO BOWLS THAT FIT TOGETHER PLUS A WEIGHT.
Two bowls that fit together can be used with a weight to approximately the accommodations of a traditional crock. Glass is the best choice. Metal is a reactive compound, and plastic is best to avoid.
The prepared vegetables are put in one bowl, it is best to put a piece of mesh or several layers of cheesecloth on top of the vegetables. For protection from airborne invasion and to minimize exposure to air.
The other bowl, is place on top of the vegetables, and a weight is placed in the bowl (like the weights in the crock)
For even fermentation: a sealed jar filled with water of coins works well as a weight. A sizable stone also does the trick.
It is necessary to clean the vegetables very well when preparing and using freshly washed bowls. With is method, there is still some exposure to air, which naturally harbors airborne bacteria. Be Clean, and it will be worth the while.
3. A SEALING GLASS JAR
Prepare the vegetables and pack them into a very clean glass jar that is sealed tightly. As the vegetables ferment, they will off-gas and create pressure inside the jar. There is no additional weight used in this method, as the pressure does the trick. This is a great approach for making small batch and trying new recipes.
PROCEDURES
STEP 1. Keep everthing clean and sanitary is the best way to ensure a good harvest.
STEP 2. Prepare the vegetables-wash the vegetables well. Chop, grate, and shred to desired design using clean towels and a clean cutting board. It is good to get some variety in texture. The finer the produce is cut, the more quickly and thoroughly it will ferment.
A starter is added, miso is best to jump-start the vegetables with active, live culture, add 1 tablespoon for every quart of vegetables to get activity launched in the right direction After I successful bath of fermented vegetables is harvested, a scoop can be saved to mix with the next batch as a starter.
Salt is added to prevent spoilage and to promote healthy, enzymatic activity. The salt, also works with the pectin of the vegetables to maintain a great crunchy texture.
The miso starter has a decent amount of salt. When using a previous bath of fermented vegetables as a starter, add an additional teaspoon of salt for every quart of vegetables.
A traditional technique with cabbage is to remove the whole, outer leaves of the head to put on top of the rest of the vegetables, the outer four to six leaves are sufficient. This will help for a food, even pressure of the weights.
STEP 3. Wash the vessel just before putting the vegetables in the chosen vessel (crock, bowls or jar) Wash the container thoroughly with hot water. I am in the habit of adding some hydrogen peroxide to the last hot rinsing water. This ensures the extermination of any lingering funk.
STEP 4 Press the weight with vegetables
CROCK METHOD Put the prepared vegetables in the crock and pack them down. Arrange the cabbage leaves evenly on top of the rest of the vegetables.
Place the weight on the cabbage leaves. Fill the water-sealed moat on the lip of the crock with water and fit the lid in the moat.
TWO BOWL METHOD Put the vegetables in the 1st bowl, and pack them way down. Arrange the cabbage leaves evenly on top of the rest of the vegetables. Cover the cabbage leaves and vegetables with the pieces of screen or several layers of cheesecloth. Place the second bowl on top of the screen or cheesecloth. Put the weight in the second bowl.
JAR METHOD Place as much of the prepared vegetables as possible in the jar. When it is full, try stuffing just little more in. Screw the lid back on the jar as tightly as possible
STEP 5 Allow to ferment 2 to 7 days undisturbed. The vegetables should sit, undisturbed, for 2 to 7 days.
For increasing tanginess. It is best in a dry place (not a basement or closet) An out of the way countertop works well. The established place does not have to be especially warm but should not be too. Cool.
THE CROCK AND JAR METHOD can be employed for the longer duration of the run. They both provide a sealed, sanitary environment for safe fermentation. The two bowl Method is exposed to air and best recommended to harvest after 2 to 3 days.
STEP 6 After 2 to 7 days it is time for harvest gassing, and the jars will be pressure-sealed
CROCK METHOD and TWO BOWL METHOD when unveiling the vegetables, get ready! The aroma might be overpowering. The top leaves of cabbage sometimes becomes discolored and funky. If they look questionable, just toss them out. It is not worth eating food that might be ridden with bacteria
If cabbage leaves were not used, the top layer of the vegetables may be discolored and need to be scraped off. Scoop the cultered vegetables out of the vessel to store. Glass jars are the best for lasting freshness. Store in the refrigerator separate a generous scoop to be inside as a starter for the next batch.
CONTINUES ON PART 2