With most of the second cabbage, I made sauerkraut. All you need to make basic sauerkraut is cabbage and salt. The process is similar to how kimchi is made, but much simpler. First I removed a few whole outer leaves from the cabbage and set them aside, and sliced the rest. I added a few… Read More Sauerkraut
A few weeks ago we found a whole dumpster full of cabbage, and I took a couple heads so I could use one to make kimchi. A friend had recently made his own kimchi and sent me the recipe he used, for which I had pretty much none of the ingredients, so I used the… Read More Kimchi
In early December, I posted about making strained yogurt, in which I discussed having some whey leftover. I wanted to make ricotta, but 2.5 cups of whey would yield less than 2 oz of ricotta. I also found 24 oz of ricotta shortly after. A reader suggested I use the whey to brew blaand, a… Read More Blaand: Milk Wine
In November, I made pickled radishes. I wanted them to resemble takuan, those yellow pickled daikon slices often served with onigiri, but I did not have the proper ingredients. For one thing, the radishes I had were little round red salad radishes, and for another, I had no rice vinegar. I bought some cheap white… Read More Preserved Lemons and Pickled Radishes
Good Dumpster Cooking 