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

  • Parzivus [any]
    ·
    3 months ago

    What do you do with it? I have a big jar but I only really use it as a condiment so it gets used super slowly

    • SoyViking [he/him]
      ·
      edit-2
      3 months ago

      It is delicious as a hot side dish to pork effect cooked with fried onions and maybe thickened with a grated potato. It is good in soups and stews (for instance borscht or Szekely goulash). It can be used as part of a mixed salad. You can make a choucroute garni and simmer pork and sausages in sauerkraut.

    • Zo1db3rg [comrade/them]
      hexagon
      ·
      3 months ago

      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.

      • Black_Mald_Futures [any]
        ·
        3 months ago

        get a big ass pork shoulder and rub it all over with barbecue seasonings, roast it, chop it up with like a whole bottle of good barbecue sauce, and then use that for sandwiches with this sauerkraut

        that's what i'd do

        • Zo1db3rg [comrade/them]
          hexagon
          ·
          3 months ago

          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.

  • SoyViking [he/him]
    ·
    3 months ago

    Thank you for reminding me of the jar of homemade kimchi in my fridge.

    Fermented cabbage is the food of the gods.

  • crispy_lol [he/him]
    ·
    3 months ago

    Do you sell it? I’m having a hard time imagined how to go through it all

    • Zo1db3rg [comrade/them]
      hexagon
      ·
      3 months ago

      I have make a kraut that had all the kimchi ingredients but shredded up. Was much easier to use as a condiment/topping.