I picked up a whopper jar of some polish or lithuanian gear recently. Thought I’d hit the jackpot. Turned out it was pasteurised…
1 Like
I’m a big fan of kimchi these days.
Struggling to find one that isn’t a robbery and isn’t too sweet.
Aldi had one in their middle isle for a while.
There’s a savage cabbage crowd that make it locally, and it’s nice but tis steep enough at a €5 for a small jar.
I’m going to make it myself one of these days
Its tough to make well. I’ve tried a few times. Hard to get proper ingredients. Theres a crowd in cork do a very good one but its about 9euro a jar and they sell it in the english market.
Asian shops are your way to go. Usually have a good one. Ive bought piuches and tubs and jars and even tins of it and they are all usually decent. Delicious on poached eggs. Kids hate the stank though
I ate it on it’s own by the forkload
2 Likes
Ay got stung by another Polish one too recently. This stuff will do me fine. I’d make my own but for €1.20 for 500g you can’t go wrong.
2 Likes
There’s lovely Korean kimchi in the Asian supermarket on Henry street, the one closest to town
1 Like
https://www.asiamarket.ie/fresh-chongga-mat-kimchi-cut-cabbage-500g.html
Only issue is cant stop eating it. Needs nothing at all. Snack away at it. Unreal stuff
1 Like
That gear is absolutely savage. Once opened i keep it in a seaped jar inside a ziplock bag and it still stinks the place out. You’d eat half in a go.
I uad a go at making kimchi. Id a litre jar of the stuff that looked so disgusting i couldn’t face throwing it out and cleaning the jar. It took me two years of building up the motivation to open it…but it tasted sublime. (I suppose may add kimchi making to my extraordinary list of accomplishments)
Calf scour is all that comes to mind unfortunately.
Making a batch of red cabbage sauerkraut here now.
5 Likes
You’ve probably done so before, but could you whack up the recipe and method when you have a chance. Something I always wanted to get into, and red cabbage sauerkraut is nicer than regular according to my taste buds.
Chopped up a red cabbage, discarding the outer leaves and the base. Weighed it - 600g and added it to a bowl with 2% of the cabbage weight in fine sea salt (12g). Mixed them by hand and left them for half an hour until the liquid was being drawn out of the cabbage by the salt.
Mixed in a teaspoon of caraway seed, sichuan peppercorns and nigella seeds. Packed the mix into a Kilner jar packing it down as hard as I could do get more liquid out of the cabbage. When the liquid came up over the top of the cabbage I put a weight on top of the mixture, shut the jar and I put it away. It’ll start bubbling in a few days.
5 Likes
This is sizzling away nicely now.
6 Likes
Little enough in the house to ate so id three cream cracker sandwiches (6 x crackers) with real butter. Not a screed of ham or cheese in the fridge so I had three thin slices of cold/uncooked white pudding with taco mayonnaise in each.
A fine snack
But what will it do to my gut health tomorrow 
1 Like
That strapped for time couldnt fry them off? Or no power?
I love pudding that way