63. Fermenting Vegetables in a Ceramic Fermenting Crock

In this video I will not actually be doing any pottery. Instead, I will be showing how I use the fermenting crocks I made in one of my last videos.

Many of you have asked how you do fermenting of vegetables in such a fermenting crock. So today that is what I will show you. At least, this is how I do it.

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Below you will find the recipes of the two kinds of fermented vegetables we will make:

Kapusta recipe:
3 kg white cabbage
1.5 kg beet root
Garlic
Peper corn
Bay leaves
Chili

2 liter water
4 table spoon salt
300 ml vinegar
100 gr. sugar


Kimchi recipe:

40 g salt (seasalt + some extra for the liquid)
200 g carrots
200 g Chinese radish
1500 g Chinese cabbage
50 g Kimchi-paste
100 g spring onions


Kimchi paste recipe:
50 g garlic
50 ml water
30 g chili powder (preferable Korean - hot)
100 g paprika
75 ml apple juice
50 g ginger (fresh)
20 ml fish source

INDEX:
00:00 Introduction to Fermenting Vegetables in a Ceramic Fermenting Crock
00:20 To kinds of Fermenting Vegetables
00:50 Red Kapusta - preparing the vegetables
02:00 Red Kapusta - making the water and vinegar
03:15 Red Kapusta - the chilies
02:00 Red Kapusta - making the water and vinegar
03:55 Red Kapusta - filling the fermenting crocks
04:26 Red Kapusta - adding the water and sealing the crocks
06:45 Making Kimchi - kreak style fermented cabbage
07:02 Making Kimchi - preparing the vegetables
07:47 Making Kimchi - the chili paste
08:26 Making Kimchi - the carots
09:48 Making Kimchi - the spring onions
10:28 Making Kimchi - the cabbage
11:55 Making Kimchi - mixing the vegetables and chili paste
14:15 Making Kimchi - filling up the fermenting crocks
16:18 4 days later - opening the fermenting crocks
18:15 Tasting the fermented vegetables
19:09 Filling up glasses with the fermented vegetables
22:47 Last words about Fermenting Vegetables