Anyone make sauerkraut out there?

[Kismet]

Quote:
My brother was stationed in Korea for a year and brought them back to me. They are a nesting set of four stainless steel kimchee pots - I use the largest one, about 12" in diameter, for my kraut. They are also great for storing cookies this time of year.

 

[cybercat]

We used a wide mouth store bought pickels jar. You know the really big whole pickels. Hubby makde it first batch came out good last batch not enough salt.

 

[tonini3059]

I had a similar experience with the kraut. My first time making it was last year. I was given instructions on what to do by uncle, who has been making it ever since he was little so he is our expert. Anyway I did what I was told and the time came to taste the kraut, so I went down stairs, moved the scum aside and reached in. As I was getting ready to try it I thought, I am going to die. I will try this stuff, get botulism and keel over here right on the floor, no doubt about it. My wife will come home only to discover me sprawled out on the floor, dead as a door nail. Anyway I tried it and it was awesome, so I tried the next crock, even better and then the next one, then the next one. So then after I tried all four I had to go back and try them over again, well I ate more than I should have but it was great. I never like kraut before I had home made and I would never think of eating store bought again.
On another note I read that some people make kimchee, does any one have a recipe and the technique for making cabbage or diakon radish kimchee? There was a little hole in the wall Korean restaurant on campus that I used to go to and they made the best radish kimchee, in house. I never asked for the recipe and they closed a year after I graduated much to my broken heart. I loved their spicy pork, which was served with sticky rice and a side of that kimchee. I have been wanting to make it but was not satisfied with the recipes I got online.