BTW, I make small batches of Kimchee in my pickle jar. My oldest daughter comes in when I am eating some, and says, "What smells like butt?" OK, all I can say.
BTW, I make small batches of Kimchee in my pickle jar. My oldest daughter comes in when I am eating some, and says, "What smells like butt?" OK, all I can say.
One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.
Plus homemade is loaded with good probiotic bacteria, it is a very healthy food. And no need to can, freeze or in the fridge where it keeps 6 months in sterilized jars(use standard canning practice, boil jars for 5 minutes). Leave the band a little loose so it can off gas in the fridge, it will keep fermenting a tiny bit and get a little more sour. I just ate a jar that was in the fridge a year, still good but I do not recommend this(I know my fridge temps and monitor them, it is 35 in there...)
Ahhh Kimche. Anyone ever go to the Kimche Museum in Seoul Korea? Many years ago they had recipes for many thousands of different Kimche's and numerous displays of "Kimche" making.
As an aside - many years ago there was also a Military Museum in Seoul that had a large "Regional Map" that displays the China/Japan/Korea regional area and had hundreds of thousands of LED's that showed the borders of these three "Kingdoms" shifting over time. The interesting part was their depiction of the time line at the time. Most History sources speak of "Civilization" as being 3000 to 5000 years. Yet the Seoul depiction spoke to 15,000 years of moving "Kingdom Boundaries" between China/Japan/Korea. This diversion was brought to you by a memory sparked by the preceding Kimche Museum.
Mustang
"In the beginning... the patriot is a scarce man, and brave and hated and scorned. When his cause succeeds, the timid join him, for then it costs nothing to be a patriot." - Mark Twain.
with a pot full of corned beef, cabbage--green beer, oh yeah, here come st Pattys day festival
The Shinto monks, I believe I have that right, have pickled veggies for hundreds of years, if not more. Primarily their source of food. Just saying.
One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.
Now that looks tasty! My brother in Pennsylvania makes a 55 gallon drum of sauerkraut every year!
Where did you get those quart jars on the right. They are as rare as primers.
There is no difference between communism and socialism, except in the means of achieving the same ultimate end: communism proposes to enslave men by force, socialism—by vote. It is merely the difference between murder and suicide. Ayn Rand
They are not actually quart jars, but 24 oz. They are Classico Pasta sauce jars. Several years ago, I bought a jar of it and noticed that it had Atlas Mason on it. Got curious, and when we used the sauce I washed the bottle and tried a canning lid and ring on it. Worked! Since quart jars go for 13-15$/dozen, I just started saving them. I have tons of pints and quarts, but had not canned in these so used them this batch. I will add, Classico says you should not reuse them, as they are weaker and could fail. Worked good for me in a hot water bath. You'll have to decide for yourself.
Last edited by gbrown; 03-06-2021 at 10:53 AM. Reason: Additional info
One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.
That looks so good. I like eating it cold out of the jar.
I used to make kraut in a large crock, but not anymore. I got a couple 1/2 gallon jars and airlocks and started making kraut again. I'm trying a recipe for an salvadoran curtido, basically a sauerkraut with onions, chilis, and carrots. I couldn't wait to test it, and while it was salty and not fermented yet, the flavors had time to blend and it was FANTASTIC!
Myself, I prefer only cabbage and salt for my kraut simmered with the browned ribs, but I think this Curtido will be good after it's fermented.
When the Cambrian measures were forming, They promised perpetual peace.
They swore, if we gave them our weapons, that the wars of the tribes would cease.
But when we disarmed They sold us and delivered us bound to our foe,
And the Gods of the Copybook Headings said: "Stick to the Devil you know."
BP | Bronze Point | IMR | Improved Military Rifle | PTD | Pointed |
BR | Bench Rest | M | Magnum | RN | Round Nose |
BT | Boat Tail | PL | Power-Lokt | SP | Soft Point |
C | Compressed Charge | PR | Primer | SPCL | Soft Point "Core-Lokt" |
HP | Hollow Point | PSPCL | Pointed Soft Point "Core Lokt" | C.O.L. | Cartridge Overall Length |
PSP | Pointed Soft Point | Spz | Spitzer Point | SBT | Spitzer Boat Tail |
LRN | Lead Round Nose | LWC | Lead Wad Cutter | LSWC | Lead Semi Wad Cutter |
GC | Gas Check |