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I've made the traditional dill pickles too. I love canning food, especially when I can get it from my own garden or the Farmer's Market. There's nothing like a jar of tomatoes in February!
Height 5'4" HW:223 Lap band 2006, revised to Sleeve 5/8/2013, SW:196
I have not made sauerkraut on my own, but did it with my parents started making it yearly when I was in elementary school, so know how to make it. They still make it and we get a three or four jars from them in the fall. They make it with cabbage grown in their garden.
I've thought about making kimchee because I love the stuff. I make dill pickles, but not using the traditional fermented prep method. I make them with vinegar. I have thought about trying them this way, though.
Can't wait to hear how your kraut turns out. The first year my parents made it we had to rinse it because it was way too salty, but they got it right the next year and ever since then.
Yes, hakarl I would probably turn down unless I was in Iceland, since shark is rather hard to find here in Minnesota, so the quality would be suspect. 
But botulism doesn't scare me...I figure there's more chance of getting it from a salad than there is to food that's been sitting in a brine.
From what I've read, if it smells bad, throw it out. I'll let you know, unless, of course, I die from botulism poisoning!
Height 5'4" HW:223 Lap band 2006, revised to Sleeve 5/8/2013, SW:196
You know, I've heard about fermented foods for a while now, and how they're good for you and all that. But I just can't get past the idea that in general, fermented = "spoiled" or "turned"! Yes, I know that's how yogurt is made, along with beer, kimchee, sauerkraut and kefir, but when you start talking about things like hakarl I end up feeling oogy. When making fermented foods at home, how can you tell the difference between having completed fermentation and having gone bad enough to make you sick? Botulism scares me! 
Surgery: RNY on 12/18/2013 with Jay M. Snow, MD "Don't mistake my kindness for weakness." - Robert Herjavec, quoting Al Capone
Amy, I've heard it said many times "girth equal mirth." In fact, I think I've said it myself 
I really like the ridges on that cactus. They look so *****ly.
"Oderint Dum Metuant" Discover the joys of the Five Day Meat Test!
Height: 5'-7" HW: 449 SW: 392 GW: 179 CW: 220
I prefer my succulents to be shorter/thicker like this one:
*DS with Dr. Ara Keshishian on 08/06/13* SW: 231 CW: 131 GW: 119 * Check out My YouTube Channel: AmysDSJourney *
I'm starting to get interested in fermenting some of my own food. I just made sauerkraut and it couldn't have been easier. Well, we'll see if it turns out or not, but it's just cabbage and salt (I also added caraway and celery seed) for Pete's sake!
Later this summer I want to do some dill pickles too. If the sauerkraut turns out, I'll try kimchee and who knows that else.
Anyone interested in fermenting or have experience with it?
Height 5'4" HW:223 Lap band 2006, revised to Sleeve 5/8/2013, SW:196
My past (in my avatar) and present Poms have both been wonderful dogs- funny, loyal, smart, loving, positive- they have added and do add so much to my life.
Unlike some people I have known.
"What the caterpillar calls the end of the world, the master calls the butterfly." Richard Bach
"Support fosters your growth. If you are getting enough of the right support, you will experience a major transformation in yourself. You will discover a sense of empowerment and peace you have never before experienced. You will come to believe you can overcome your challenges and find some joy in this world." Katie Jay
My husband had me buy him a jar for his skin which gets really dry. He also had a yeast-type infection that affected the skin on his nether regions (heh heh) and slathered the coconut oil on THAT. It worked wonders and now he swears by it.
Proud mama of Mischa and Gabriel, both born post-op.
