Pickling and Preserving

[Scrap]

My pickling recently has been restricted mostly to a constant stream of kimchi, though I've managed to get my hands on Japanese pickling bran that will hopefully be finding use before long.

 

[aboynamedsuita]

My pickling recently has been restricted mostly to a constant stream of kimchi...

Similar story here except its just plain sauerkraut. The current availability of organic cabbage and lower temperatures make it a no brainer to stock up now while you can. It's live culture fermentation unlike most of the junk sold in stores. Some caraway seeds and juniper berries add a nice touch to the subtle taste of the cabbage.

 

[Bonertyme]

how long does the smell last in your place?

 

[aboynamedsuita]

how long does the smell last in your place?

I have a fermenting crock with water lock sealing lid, so i don't really notice unless i open it. I only really have "the smell" for a few days once it gets going (I usually let it go 2+ weeks total).