The Farmer has fermented things before.
It has always involved a large heavy crock.
At the moment it is full of sauerkraut.
A few weeks back he saw these items online and ordered them.
Unboxing is always exciting.
A recipe book got the wheels rolling.
The Farmer loves a new toy.
The set includes glass weights to hold the fermenting produce under the brine.
There is also a lid with a dry airlock.
The black tube is a pump so you can open, taste, close and vacuum out the oxygen to avoid spoilage.
The Farmer chose this product for two reasons.
1. The glass weights have indentations to grab on to for removal.
2. The air lock lids don't require a bubbler to keep oxygen out.
The Farmers Kids like kimchi so that will be the first project.
But the recipe included was rather vague.
Soooo...... Google it right?
Maangchi is a sweet little Korean chef.
The Farmer watched her you tubevideo for some inspiration.
With over ten million views she must know something The Farmer doesn't.
Napa cabbage is such a beautiful thing.
The Farmer made his own recipe starting with bite size pieces.
To use canning jars leaving the cabbage leaves whole wouldn't work.
Carrot, red onion, green onions, garlic, ginger, salt and hot pepper powder.
Maangchi used more pepper powder than The Farmer would dare.
Wow she must have built up quite a tolerance.
Sweet rice flower and brown sugar to make a roux is from Maanchi's video.
The roux is syrupy and will help the spices stick to the cabbage.
The Farmer spread things out.
Drenching cabbage in the roux / spice mixture.
Then on to the larger bowl.
Once all mixed together a large taste was enjoyed.
Now into the jars to ferment.
So now The Farmer doesn't have to wait for his crock any longer.
The Farmers Wife will have to get used to counter top fermentation though.