How does it taste?

Fresh quick pickles are only great for me maybe 2-3 days....mostly make them 'day of' for that night and use day two for salads. Up to a week to add to slaws...with fresh cabbage massaged. And maybe sandwiches. I have naturally fermented kraut and kimchi for the good gut fermentations and kombucha. Quick pickles I like for the freshness and high heat can destroy any good fermentation so I add AC vinegar, with the 'mother', when I top the jars for the fridge. Small batch only...a pint at a time.

Fresh pickle salad...

Weird that this did not load the other day....and now it is here.

I've been making this basic kimchi recipe with my cabbages. =

I've been wanting to make kimchi for some time but thought I would need a huge ceramic jar and would need to wait weeks for it to ferment. That recipe looks much easier, and I would like to try it, but I really did not like the taste of the daikon radish when I added it to pickles. I guess I could just leave that out. Fortunately, there are a lot of Korean market not too far away. It's been a while since I've been to Koreatown, however. I do have the Korean chili already. It comes in such huge bags that it takes me a while to use it up. I also have Korean chili paste in a jar.

The cabbage that I pickled tasted very much like the pickled cabbage that I buy at Japanese markets. Next time I might add a bit of ginger and/or fish sauce, but I'm not sure about the fish sauce. It tasted fine without the ginger, and so I don't think it needs it. Anyway, I can add pickled ginger any time I want. I might add julenned carrots next time instead. The Habanero chilies gave it some good heat. I only have tiny ones on my plants right now and need to start some new plants. I always forget to start my seeds! It's not too late now, however.

Sleevendog, I did not see your first post either until this afternoon, but I saw your second one earlier and didn't know what you were talking about! The second one showed up before the first one did. That is weird indeed.

I might start making pint batches also - thanks for that tip. However, I've already eaten the cabbage I made. It did keep for the two weeks we were gone, but it only took me 2-3 days to eat it.

Maangchi taught me years ago. So great she is experiencing celebrity status recently. Such a cool, and adorable, teacher.

I like her quick method and using rice flour. Like most fermenting, I prefer smaller batches lacking fridge space for one. But a fresher ferment, one-two weeks just tastes better to me. 4 weeks max but it is always consumed by then anyway. We take a break, then I make a new batch.

Maangchi, LINK

Any blogger or you-tuber that gives options for recipes and does not demand exact measures and welcomes changes and substitutions are the few I follow.

I could not open the Maangchi link at work, and so I'm just now seeing it. I would not want to use 10 pounds of cabbage, however, and I do not think I would want to add squid to mine. Have you made it without squid?