I have make a kraut that had all the kimchi ingredients but shredded up. Was much easier to use as a condiment/topping.
I smoke the pork shoulder for 6 hours then put it in a crock pot with a few cups of a broth I make with beef stock, miso, and yeast extract till the shoulder bone can slide out.
I eats it slowly through the year till next summer when I grow more cabbage again.
Kraut kraut
I like it on sausages/bratwursts and in some wraps. I don't go through it super fast but like, I grow cabbage once a year. I put it into smaller jars once it's done fermenting and keep it in the fridge. They can last years if kept properly.
The one on the right has onion, banana peppers, jalapeno peppers, fermented garlic, dill seed, black pepper, mustard powder, cumin powder, and some of the beer mustard
I would make my avatar blue Zoidberg but every time I try to save a change to my account I get an endless loading symbol. lol
You really shouldn't.
Saying "genocide is bad" is hate speech against fascists.
Seriously though can you believe this? Dang kids these days are so spoiled. I had to just eat regular scented glue when I was a kid. I'm going to the store right now just to buy ever pack they have. Zoomers don't deserve this luxury.
https://pubmed.ncbi.nlm.nih.gov/8882373/
"Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans."
I ferment mine with a 2% salt brine like you would a sauerkraut or pickle. I have never had any gas or bloating from them.
