Pickle Recipes - Kimchi

3 tablespoons pickling salt
5 cups water
1 pound cabbage, cut into 2 inch squares
1 pound daikon, cut in half lengthwise and slice thin
1 1/2 tablespoons minced ginger
5 scallions, cut into rounds
1 1/2 tablesppons dried hot pepper
1 teaspoon sugar

Dissolve 2 tablespoons plus 2 teaspoons of the salt in the water.
Combine the vegetables into a large bowl, crock or non-reactive pot and cover them with the brine.
Let them stand for 12 hours.
Drain the vegetables but keep the brine.
Combine the vegetables with the remaining ingredients.
Pack the mixture into a 2 quart jar.
Cover it with the reserved brine.
Weight the jar with a freezer bag filled with more brine.
Let the kimchi ferment in a cool place for 5 days or until it is as sour as you like.
Store it in the refrigerator.

Pickle Recipes - Cauliflower and Cabbage

3/4 pound red cabbage
1 small caulifloewr - broken and/or cut into florets
1 small dried chile pepper (or more if you like it spicy)
1 teaspoon caraway seeds
1 large garlic clove, sliced
1 bay leaf
2 1/4 cups white wine vinegar
2 1/4 cups water
3 tablespoons pickling salt

Cut the cabbage into 1 inch squares. Pute the cabbage, cauliflower, chile pepper, caraway seeds, garlic and bay leaf into a two quart jar (or jar of approximately that size).

Dissolve the salt into the vinegar and water. Power the brine over the vegetables. Cap the jar with a non-reactive cap and let it stand at room temperature.

After 10 days put the jar into the refrigerator. Eat it when refrigerated.

Pickle Recipes - Wine Kraut

8 Pounds Trimmed Head Cabbage (white)
5 Tablespoons Pickling Salt
3 Teaspons Caraway Seeds
3/4 Cup dry white wine

Quarter and core the cabbage then shred it very thin. You can use a cabbage shredder if you have one or a good old knife. Mix the salt, caraway seeds and cabbage. Make sure the cabbage is well covered with the salt and everything is thoroughly mixed. Put this mixture into a crock and weight it down with a food grade plastic bag filled with brine.

Brine: 1 1/2 tablespoons salt per quart of water

You can also cover the cabbage with a plate and top the plate with clean weights (like washed rocks or bricks).

After 24 hours remove the weights and add the wine to the mixture. Replce the weights. The saurkraut will ferment for at least 2 weeks. Each day you should check to see if any scum has formed and if it has remove it and wash the plates and weights. After two weeks start tasting it. When the sauerkraut is ready it will be pale gold and have a flavor that you like. Fermentation can take anywhere from 2 weeks to 6 weeks depending on the temperature. The colder it is the longer it will take.

This recipe is safe to can if you are into canning. The sauerkraut should be processed in a hot water bath for 20 minutes for pints or 25 minutes for quarts.

Pickle Recipes - Curtido

1 1/2 pounds shredded cabbage
1 small red onion, sliced thin
1 medium carrot, slivered
2 garlic cloves, minced
3/4 teaspoon pickling salt
1/4 teaspoon ground black pepper
1/2 cup white wine vinegar
1/4 cup pineapple juice

Toss the cabbage, onion, carrot, garlic, salt and pepper together in a large bowl. Add the vinegar and pineapple juice.

Pack the mixture into a jar and cover tightly. Refrigerate for 12 hours, stirring occasionally.