(Recipe for Arlene)
I use the recipe, more or less, that I got when I signed up for her newsletter. Her book is very good too.
- I weighed it the first time but now I know what that amount of weight looks like so I do it by eye.
- I use about 1/2 regular cabbage cut finely in strips like regular sauerkraut with the veggies.
- I add the salt right after I put in the cabbage and massage it so it starts to release its moisture, then I add the veggies and massage again.
- The veggies I slice thinly on a mandoline.
- I grate ginger and freeze it in ice cube trays, then use 1 cube of ginger.
- I use 1/2 tsp each of cayenne and ancho chili pepper instead of Gochugaru.
- Pack down tightly in the jar. I generally use my hand since the jar is wide enough. Make sure nothing is on the sides of the jar. All veggies below brine.
- I put a piece of parchment paper on top and press down some more.
- Then I make a brine solution, 1 cup water + 1.5 tsp non iodized salt. I make sure there is about 1/2- 1 inch of brine above the veggies. I always need a little bit but rarely use all of it.
- Then I take a plastic bag filled with some water and place it on the parchment paper to weight everything down. If you use a gallon baggie, you can put it in the jar and press with your hand in the baggie on the parchment paper while using water to fill it to the shape of the inside of the jar. Some of the brine will go up the sides of the jar a little ways.
- Then I put the lid on loosely, set it on a plate, in a clean, cooler dark place out of direct sunlight. In winter the room I put it in is about 50-60F but in summer it can get up to 90F because no A/C.
- Watch for the bubbles or taste weekly.
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