Sauerkraut / Kimchi Recipe

How to make it

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• the ingredient types and quantities for this recipe are extremely variable. the only consistent ingredients are cabbage and salt. depending on what is available and appealing to you , this recipe can be adjusted for anyone.
• add variety of vegetables to a large non-aluminum bowl sprinkling salt in between layers See Photo
• massaged the salted veggies to break down the cell walls so water can be drawn out
• taste the brine to see if it is salty, add salt if it ain't briney
• THIS PART IS IMPORTANT
• find something to fit inside the jar or bucket that covers most of the surface
• the closer the fit, the better
• you will also need a weight; get creative.
• place the outer cabbage leaves along the surface. they will collect the scum that is likely to eventually form. don't sweat it.
• add the plunger presser-downer bit
• add weight & wait See Photo
• be sure that veggies are submerged in liquid at all times. if necessary, add brine.
• after 5 days, with clean hands, try some- if you like it be sure to refrigerate
• after 7 days, ditto
• the longer you wait, the more funky it will get.