Brutkey

EllenInEdmonton :mstdnca:
@EllenInEdmonton@mstdn.ca

After canning freezer jam on Monday, I needed more jars (and pectin), and I still wanted to get some #fermentation done. Luckily, @whoosh@techhub.social was willing to do a #BodyDouble work session today, so she shredded unnecessary documents, while I shredded veggies to make #kimchi and #sauerkraut. I added jalapeño peppers and an onion to the sauerkraut, so I'm curious about how it will turn out. I didn't brine the cabbage for long to make the kimchi, but I still hope to make fermented pickles with that brine.

1 2-litre and 2 a/2-litre jars of kimchi and a partially-full 2-litre jar of sauerkraut. All of the wide-mouth jars have "pickle pipes", silicone lids to allow for CO2 to escape the jars during fermentation.