Need some tips recipes on fermenting like for kimchi and a veggies fermented

I have recently rediscovered my love of kimchi and various Indian chutneys etc.

So I have always loved kimchi and pickling and fermentation etc. and I ordered some stuff from Mouth.com. Hell, I liked everything I got but it's a tad expensive. Does anybody have some tips and or recipes? I'm pretty sure I can replicate most for a fraction of the cost. Pretty much every vegetable I've had tasted great and about the only one I wouldn't attempt is beets unless I processed them outside so I wouldn't stain the kitchen. Also really want to use turmeric and ginger root. Had found an Indian bottled chutney very spicy and it had turmeric root in almost like a chili sauce with pickling flavors. It was the bomb it was so flavorful I could eat it right out of the jar. Can't even remember the manufacturer Tandek?, LOL but I discovered I liked pickled lime chutney too while searching for it.

a reply to: putnam6

I would imagine it is very similar to making saurkraut so if you get stuck on your search maybe looking into how they make that may help you out. My grandpa used to make his own on his farm using big ceramic pots that would self seal and he would put them underground in his root cellar beneath the basement and would let it alone all summer and it would be ready by mid winter.

I buy woodstock pickles from the coop, they are really good. I also buy kimche from them or I get it from an Asian woman or a woman who imigrated from some Island off of our coast when she was young. They both make excellent Kimche. I can't eat much of it but if refrigerated a quart can last for months. It is also on the Chinese and other Asian Buffets here, most times it is homemade....but it sucks there are no more buffets.

I eat a lot of cabbage because it lessens my epilepsy risk, but when it is fermented it raises my risk. So, a little bit is all I can have. I also cannot have a lot of real pickles for that reason, but I just have to eat a little more doping food when I indulge. Store pickles or homemade pickles with alum are really bad for my epilepsy.

I am sure it is as well, I remember My ex's aunt also had barrels in her basement, and it was so good. Especially that first batch.

Found a recipe on wikiHow that seems pretty straightforward says fermentation for 6-10 days but the longer the better.

originally posted by: rickymouse
I buy woodstock pickles from the coop, they are really good. I also buy kimche from them or I get it from an Asian woman or a woman who imigrated from some Island off of our coast when she was young. They both make excellent Kimche. I can't eat much of it but if refrigerated a quart can last for months. It is also on the Chinese and other Asian Buffets here, most times it is homemade....but it sucks there are no more buffets.

I eat a lot of cabbage because it lessens my epilepsy risk, but when it is fermented it raises my risk. So, a little bit is all I can have. I also cannot have a lot of real pickles for that reason, but I just have to eat a little more doping food when I indulge. Store pickles or homemade pickles with alum are really bad for my epilepsy.

Well, I'm eating it for my health somewhat too, I've had my gallbladder removed and fermented stuff seems to help my digestion improve, but I'm just floored by the flavor. I pretty much devour the store-bought versions to, found a good at H MART

a reply to: putnam6

You ready? Give me five minutes and I will post a bunch of photos. Better grab em’

I will post another recipe shortly. Need to search through my notes......

a reply to: TheAlleghenyGentleman

Which cook book is this?

a reply to: strongfp

Cookbook

originally posted by: TheAlleghenyGentleman
a reply to: strongfp

Cookbook

This is perfect thank you so much..I will try it as soon as possible.

a reply to: putnam6

The biggest factor in making the kimchi taste like kimchi instead of sauerkraut is the chile powder. The powder imparts the color and heat. If you can't find it you could possible use gochujang paste during the final bottling.

For turmeric relish it's probably whole turmeric root, maybe chopped and even tenderized. Powdered turmeric is a tiny fraction of the normal grocery store price at Indian markets. The whole root would be found at Indian/asian markets. If you go to an Asian market another kimchi ingredient not widely available is burdock root. I've had that in more than one quality kimchi.

If you've never used kimchi other than as a side I highly recommend experimenting with it. I particularly like kimchi ramen. Use a quality broth instead of the seasoning packet. Dice up a cup of kimchi with juice, add it to the broth as the noodles cook. Fish or soy sauce to taste. You can add some shredded napa, bok choy, and even poach an egg or two as it simmers. Ramen kicked up to amazing levels.

originally posted by: TheAlleghenyGentleman
I will post another recipe shortly. Need to search through my notes......

Yes please do I have always had good luck on recipes here on ATS.
Thanks again

a reply to: TheAlleghenyGentleman

Thank you.
I am slowly experimenting with fermentation. I was drawn to the format that you presented in the photos you shared.

originally posted by: Ksihkehe
a reply to: putnam6

The biggest factor in making the kimchi taste like kimchi instead of sauerkraut is the chile powder. The powder imparts the color and heat. If you can't find it you could possible use gochujang paste during the final bottling.

For turmeric relish it's probably whole turmeric root, maybe chopped and even tenderized. Powdered turmeric is a tiny fraction of the normal grocery store price at Indian markets. The whole root would be found at Indian/asian markets. If you go to an Asian market another kimchi ingredient not widely available is burdock root. I've had that in more than one quality kimchi.

If you've never used kimchi other than as a side I highly recommend experimenting with it. I particularly like kimchi ramen. Use a quality broth instead of the seasoning packet. Dice up a cup of kimchi with juice, add it to the broth as the noodles cook. Fish or soy sauce to taste. You can add some shredded napa, bok choy, and even poach an egg or two as it simmers. Ramen kicked up to amazing levels.

That's ironic one of the first things I bought when COVID hit was a case of Ramen. So after eating some here and there I began experimenting and yes kimchi definitely takes it out of the dorm room. Love having an egg in it and whatever additions I have on hand and yes after the first one or two I make my own broth. I've rarely been disappointed and It is probably my favorite go-to meal. I absolutely dig fish sauce but got to be careful because of the sodium.

I'm a big turmeric fan I use the powder but occasionally will order the root if I can find them cheap enough. I slice it up eat it raw or throw it in stir fry mostly.

a reply to: putnam6

Cant! Find it!!! Grrrr. It’s from a restaurant I was chef at. Texted a few cook buddies I worked with. Maybe it will turn up

I also have the katz art of fermentation book and one other fermentation book. I will comb through those later for you

the best burps and farts i ever released came from kimchi

man, talk about room sweeper

originally posted by: Lysergic
the best burps and farts i ever released came from kimchi

man, talk about room sweeper

You might have something else going on LOL or I do, cabbage doesn't hit me that way, now broccoli and brussel sprouts. Last time I had them together I got a warning from the Geneva Convention.

originally posted by: TheAlleghenyGentleman
a reply to: putnam6

Cant! Find it!!! Grrrr. It’s from a restaurant I was chef at. Texted a few cook buddies I worked with. Maybe it will turn up

No worries my friend just whenever. You have given so many tips and places to read, think this a good nice hobby for me, it will get my mind off of other stuff.