Fermented Veggies? (763 views)

Ilene: I would love to hear more. Any recipes for them? Never heard of fermenting tomatoes! THANKS

I know this is a stretch of a question. I picked up a container of kimchi a dozen times and never bought any.   can you describe the taste?   I hate saurkraut. I dont like   pickles in general much but I have a recipe for lightly pickled red onions I like a lot.  they're  vinegary and only slightly sweet and are a good substitute for raw onions that are too strong. .     I don't like dill or  sweet pickles. I do like hot spicy things. 

so I KNOW its an impossible question  but does kimchi resemble any of these things?   what do you eat  or serve it with?  TIA if you can answer any of my questions. 

I have made authentic pickles (brine not vinegar based) and I've made Kim Chi. I love all things pickled and soured but lean towards soured as a preferred taste. To me, the two are very different.
Taildoggie, I'd love to see your pickled red onion recipe.

Hi Karen!

Thanks for answering my post!

Kimchi! YES! I had a recipe a long time ago, but I tried it again recently and it didn't taste as good as I remembered. I looked up Eric Kim and see he has several recipes. Could you possibly post the one you like? I really want to do Kimchi again.

Right now I have a batch of dilled sour tomatoes fermenting. I've already done some pickles...my son likes the half-sours and I like the half and full sours.

I mostly use the wide-mouth Ball jars and I have a few Fido jars. I have one crock that I use for Kimchi. What do you use as toppers for the pickles and tomatoes? I started with Pickle Pebbles and liked them, but they're a little pricey (about $21 for 4) but they do last. I've started using the 4oz Ball jars and like them. They take up more room in the jar than the Pickle Pebbles but they are way cheaper.

Ilene

Ilene-This is Eric Kim's (mother's) kimchi recipe:
www.npr.org/2022/03/31/1090020490/the-one-recipe-youll-need-to-make-your-first-batch-of-kimchi
I do not use the green plum syrup. I use a plum syrup substitute recipe: 1 Tbsp water + 1 tsp apple cider vinegar + 1/2 tsp sugar to substitute 4 tsp Maesil Syrup
I also do not use the salted fermented shrimp due to allergy but you can swap with fish sauce, miso, and/or anchovy paste.

I also use pickle pebbles and those work well. I also have spring loaded bell jar fermentation lids but I tend to use those more for storing in the fridge than the actual fermentation but they do work for both. My favorite vessel for actual fermentation is my Crazy Korean Kitchen kimchi/fermentation containers. I have 2 different sizes, they are not that expensive, and I can use it for pickles, kraut, kimchi, etc.... as well as just general storage. I think E-Jen also makes a similar container. I got mine on Amazon.

Another very good kimchi recipe is on Bon Appetit. If you search, it is called "Clean out the Fridge Kimchi"

This is an amazing. Everyone at my house will love it

wally cat its from skinnytaste.com  Ill try to stick in a link   but it should be very easy to find its extremely easy to make.   they are not so strong so as to overwhelm other food. 


www.skinnytaste.com/pickled-red-onions/#recipe  I made these because DH doesnt like raw onions and thought he might find these less "hot".  he didnt like these either, but I did. 

DH constantly pics out even tiny pieces of raw onion  so I was hoping this would tame the flavor enough so he would eat them.  Im not a fan of much raw onion either.  he still wont eat it, but I love these.    enjoy. 

not a fan of raw onions unless very  small pieces  in a salad, then I'm ok with a few. t too many and I start flipping them to the side.   they're better if soaked in ice water for a while.  Eat like apples?   wallycat.  you are a fire breathing dragon!      I  like  hot spicy food but raw onions are unpleasant for me.  even walla wallas.