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  1. #26
    Lord of Swine
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    Quote Originally Posted by Dillinger View Post
    (no idea of how this will taste..)
    Like the piss stained gusset of your jockeys ?
    Was aiming more for a sort of 2 week aged minge aftertaste, but we will see.

    Why would you even know let alone use a word like "gusset"....


    shifter....

  2. #27
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    Echo Lab - Sub Basement 3 Secure Zone.

    Sauerkraut experiment Alpha 1 Day 3 Report.

    Yesterday Assistant Food Lab Tech Somfuck reported the lab stank like one of Grannies putrid sarongs after a week cutting cane. Some remedial action was undertaken. Grotty leaf and mayo jar replaced with hydraulic immersion system.

    Now.
    Looks good. Smells Good.

    [IMG][/IMG]

  3. #28
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    Get the jockeys out for the lads

  4. #29
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    Looks all messed up now.
    Too much water and exposed to air.

  5. #30
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    Quote Originally Posted by neemo View Post
    Looks all messed up now.
    Too much water and exposed to air.
    Took the lid off while performing maintenance.
    Added half a cup of brine on day one, the rest is from the cabbage.
    Need to find a better way of pressing it though. The neck of the jar being narrower than the body isn't helping in that...

  6. #31
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    Press the ziplock into the jar first so it kind of molds itself to the shape of the food and jar, then fill the ziplock with brine/vinegar, that way if the ziplock breaks, no damage is done.

    I've done the same thing making pickles.

    The thought just occurred to me....

    If you got proper thick ziplock bags, fill them with one baht coins. I think most people here have a jar of coins, they're small so they'd fit in the jar and they'd give you the weight you'd need. Do it the same as above, put the bag in first press it around so it fits the jar, fill it with coins and Bob's your uncle.
    Last edited by Topper; 04-05-2014 at 07:48 PM.

  7. #32
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    Fabian's Avatar
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    Quote Originally Posted by neemo View Post
    Looks all messed up now.
    Too much water and exposed to air.
    That's what I am trying to tell him. It was messed up from the beginning.

  8. #33
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    This is fukin disgusting...

    Glad I don't live on the same landmass to that horriblenesss...

  9. #34
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    In two weeks time he will be calling it Kim Chee for sure.....

  10. #35
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    I wonder if the dogs will eat it?

  11. #36
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    ...if they do, they'll probably die!

  12. #37
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    Oh, ye of little faith.
    Patience.
    As of today, no mold or slime in the jar, brine is cloudy but no floating scum, smells sweet & clean like a fresh washed pussy.

  13. #38
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  14. #39
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    Quote Originally Posted by Necron99
    smells sweet & clean like a fresh washed pussy
    <burp>

  15. #40
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    Quote Originally Posted by baldrick View Post
    Quote Originally Posted by Necron99
    smells sweet & clean like a fresh washed pussy
    <burp>
    Best to let it marinade for a while.


  16. #41
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    Quote Originally Posted by neemo View Post
    I wonder if the dogs will eat it?
    Dogs will. Cats on the other hand do not like acidic smells and will run a mile. They also detest Whisky, or at least the smell of Whisky. Cat's do like Eggs though, especially boiled eggs chopped up like when you are making a sarnie.

    Quote Originally Posted by Necron99
    Grotty leaf
    Dude - the grotty leaf might well have contaminated your brew. If that leaf was exposed to the air, you might have gathered some nasties into the pot, not least, botulism.

    You might want to get the missus to test it first, and if she gets a bit Tom Tick, give it a wide berth.

  17. #42
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    Quote Originally Posted by pseudolus
    You might want to get the missus to test it first, and if she gets a bit Tom Tick, give it a wide berth.

  18. #43
    Thailand Expat misskit's Avatar
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    How is the project going?

    If you have white stuff growing over the top, you should be OK. If other colors, beware.

    Should be good and sour by now in this weather.

  19. #44
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    The kitchen is generally hot, like 35c, so after 11 days I put it in the fridge.
    No scum or mold at that point, bit of white froth that I removed.

    Now after 5 days in the fridge it looks like this.




    Smells clean, not slimey, cabbage is still a little crunchy. I'm surprised by the sort of heat it took on by only 3 split chillis and some black peppercorns in the jar. It's a sort of slow heat, you don't notice it at first but after 30 sec or slow you get a slow burn on your tongue. That was just from a taste, I imagine eating a big chunk would leave an impression..



  20. #45
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    The Reds have more chance of winning the title this season than this stuff turning out well...


  21. #46
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    Ze sauerkraut needs a big German sausage or two.

    Ve vill haff a vote, ja?


  22. #47
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    Stuff ya yerman suasages up your trumpet.

    I'm thinking roast pork with honey mustard baste and potato au'gratin and maybe a roast carrot..

  23. #48
    Gohills flip-flops wearer
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    Quote Originally Posted by Necron99
    Stuff ya yerman suasages up your trumpet.
    Ballots.

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