About a month or so ago, I turned two lovely, fresh, full heads of red cabbage, straight from the veggie patch, into a decent sized pile of sauerkraut. Not only does it look like precious stones with a beautiful rich translucent colour, it also tastes amazing and has the most incredible, funky stank going on. One of the better things I've ever made, and only my second try at sauerkraut! Obviously I'm pretty happy with myself, but we have one more cabbage left! I want to do something more interesting with it than sauerkraut, though. Any suggestions for other pickled cabbage based foods? I have a nice big porcelain fermenting/pickling crock which is currently empty so it's the perfect opportunity. One head will only fill it about a quarter or so, so there's plenty of room to fit more stuff in. I would do something kimchi-inspired, but one of the people who'd be eating it Does Not do chili. I also have loads of carrot available so that might be an option (dad has done the pickled cabbage + daikon that's often put in banh mi which turned out really well when I made some baguettes for a banh mi lunch for extended family)
Thoughts?
Kimchi is the other side of the coin from sauerkraut. I love them both. There's thought that sauerkraut was actually an evolution of kimchi when the latter was brought to Europe by the Mongolian army.
I do wish I could do a kimchi. Are there any techniques from kimchi that I could bring into a mixed pickle that don't involve chili? I know gochujang is mandatory in kimchi but I really can't:(
You can follow any kimchi recipe and just omit chili. Chili comes from western hemisphere so there was at least some period where kimchi was getting made without chili
Basically what @Jabril@hexbear.net told you is right: just make it without chili. This is often called white kimchi, if you want the term to throw into search engines to find some recipes.