Preserved in 2009

[magid]

I wish I'd kept track of when things happened at the beginning of the year (though it does avoid the question I'm still waffling on, when to say I've made liqueur: when I put fruit in booze, or when the process is done, usually two weeks later? If the former, I should use the size of the container I'm making it in, usually quart jars. If the latter

Comments

Re: Sauerkraut question

[magid]

I'm not sure the distinction, since I have to admit I've never had kimchi.

I thinly slice and salt the cabbage (and whatever other veggies), letting them sit in a large bowl for a while until they look sweaty, or liquid forms at the bottom of the bowl. Then I cram it all into a glass bottle, pressing each handful in as much as possible. When it's full, there's usually enough brine to submerge the veggies, and I put a weight on top (in this case, a water-filled quart jar) to keep them submerged and most air out, so only a bit gets in for the lactic acid fermentation to work. I assume that's the part that went wonky for you. The first batch I tried didn't work because I didn't keep enough air out, so I switched containers.

Wish I had more certain info for you.

neat list

[trainingmom]

Very cool list, we might have to try keeping track of stuff.
Impressive as many of us think of "canning" being done only in a large kitchen.
:-)

Re: neat list

[magid]

I bet your list will be fascinating, actually.

And small batches of canning are what keep it sane for me.