I will teach you how to make sauerkraut this Sunday in Los Angeles at Kraut Fest 2009

Discuss

11 Responses to “I will teach you how to make sauerkraut this Sunday in Los Angeles at Kraut Fest 2009”

  1. gewurztraminer says:

    Mark posted a sauerkraut how to in January (for those of us nowhere near Los Angeles).

    http://boingboing.net/2009/01/12/making-sauerkraut-is.html

  2. oscar says:

    Don’t you want non-iodized salt in your ingredient list?

  3. Boinkology says:

    I second the motion for a you-tube vid of Granny Choe’s kimchi. We would be most appreciative.

  4. Anonymous says:

    Don’t you mean “Choucroute GarniE” ?

  5. cha0tic says:

    Bloody Hell! Ace Blotter Art style poster for a Sauerkraut making class. Any chance I can get hold of a poster in the UK?

  6. Umpqua says:

    For $1 you can get a PDF of the 1950′s “Make It With Salt” cookbooklet from Leslie Salt which is all about pickling and sauerkraut too.

    http://store.payloadz.com/details/detail_558609.html

  7. thebelgianpanda says:

    Hey Oscar, I’ve done some testing with different kinds of fermentation (bread, kimchi, ‘kraut, etc.) and I have not had a problem with iodized salt, even though I thought I might. I still use Mortons Kosher though, but that’s just because I think it tastes just a tad bit better (could be all in my head).

  8. thebelgianpanda says:

    RationalPragmatist, yes many kimchi recipes call for oysters when it starts out. While I’m pretty adventurous in the kitchen, I don’t think I’m that adventurous yet :)

    Instead, I use a liberal amount (~1 teaspoon or to taste per head of cabbage) of fish sauce, which gives the rich umami flavor without the possibility of rotten oysters.

  9. nanuq says:

    Any Youtube videos for those of us who don’t live in California?

  10. buddy66 says:

    wouldn’t miss it.

  11. RationalPragmatist says:

    Homemade kim chi is the best! But I thought that oysters or shrimp were traditionally used to start the fermenting process.

Leave a Reply