This is the third part of a four part series on fermentation. In case you missed the first three parts:
- Part I: Probiotics – The Answer to Everything?
- Fermented Foods: Everything you need to know
- Fermentation 101 – How to make Sauerkraut
To find out what equipment you will need to make this recipe, please see . contains the basic information on Vegetable Fermentation.
Use this recipe as the base, but experiment in any way you like.
Fermentation Time: 2 to 4 weeks, or more if desired
Tools:
- Fermenting vessel (we used two large wide-mouthed glass jars).
- Extra large bowl for mixing
- Weight – To make the fermentation vessel lighter, we used a mason jar filled with water or a glass water bottle. Use only glass and not plastic if you want to follow this method.
- Cloth cover: We used a dark cloth or sheet, if storing them in a cabinet or dark area.
Prep Time
One hour
Cook Time
Total Time:
Serves:
20
Ingredients:
- You can experiment here. I used white napa cabbages for this batch, but you don’t have to.
- I would recommend 1 crunchy vegetable, such as a daikon or small radishes. I have also used a Jicama (without skin) which worked well.
- 3 lg. grated or shredded carrots
- Green onions, 1 bunch diced
- This is optional, but it is a liver superfood. It would also be good to use a coarse green, such as kale.
- Unbleached Sea Salt, 1/2 cup
Paste:
- 6 cloves of garlic, chopped
- 1/4 cup grated Ginger
- Korean red pepper powder, 1/3 cup It is recommended to use Korean red pepper powder for flavour. Korean markets carry a variety of brands. You can substitute crushed red chili flakes or red chili powder if you cannot find it.
- Optional: 3-4 Red Chili Peppers
- The bacteria will convert the sugar to a milder version of the chili.
- You may also notice that certain recipes call for fish sauce. Try it first without and then add it to another recipe.
Directions:
- Save 3-4 large leaves of cabbage for later.
- The size of the pieces will determine how crunchy the dish is. Just like the sauerkraut, chop the remaining cabbage and place it in a large serving bowl.
- Chop the daikon (you can keep it larger if you want a bit of crunch to your kimchi) into small pieces. Put all the vegetables in a large bowl to be set aside.
- Massage the salt into the shredded cabbage. Massage the cabbage until it starts to release water. Let it rest between massages to allow more water to release. Add more salt to the mixture.
- Place the paste ingredients into a food processor and blend until they form a smooth paste. Reminder Do not touch your face or eyes!
- Continue massaging the remaining salt and add the rest to the bowl. Taste the kimchi between each batch – it should be saltier than what you normally eat. You can massage the cabbage and veggies together, but this will require a large bowl.
- Add the paste just before you believe the kimchi to be ready. Continue massaging for a couple of minutes. Once you have a few inch of water at the bottom of your bowl, you can transfer it to your fermenting vessel.
- Add your mixture to the jar, and make sure you pack it as tightly as possible between layers. Remove any air pockets. As you press down, water will release more, creating the brine on top. The water should only be at the top, as it is important to maintain an oxygen-free atmosphere. Continue to push down and pack until the water is covering the veggies. Keep a 2-inch space at the top (or more if using a large jar).
- You can fold the cabbage leaf to fit the jar’s circumference or use a plate. The leaf/plate should be submerged into the brine. The cabbage leaf will act as a separator, separating the sauerkraut and brine mixtures. It also prevents any small pieces of the sauerkraut from floating to top.
- Remove any pieces that float on top or tuck under the leaves. Be sure to clean all vegetables that stick to the edges of the fermenting container.
- Add your weight. Remember to follow the same order: first, the cabbage mixture. Next, the leaf separator. Finally, the weight. Cover the jar using your shirt or a sheet. Place the jar in a warm place, away from direct sunlight (like an open cupboard that you don’t use very often). Place the container on a shallow dish, as the brine will spill out of the jar during the first few days.
MAINTENANCE:
Check it regularly! It’s important to keep checking it every few hours during the first 24 hours. Also, you should continue to press down on the weight in order to encourage more water to be released. It’s normal to see bubbles in the first couple of days as CO2 is released. If too much liquid evaporates and the vegetables on top are exposed to air, you may need to add brine (water mixed with salt; roughly 1/2 teaspoon salt per cup water). This is also normal. Just remove the weight, and rinse it before replacing. You should also remove any vegetables that are floating and have been exposed air. Remember that in order for the vegetables to ferment, they must be in a brine-free environment.
Start tasting your kimchi after a few days. Some people like a tangy, soft kraut, while others prefer a crunchy kraut. I suggest letting it ferment for two weeks. Once it has fermented according to your taste, cover with a lid. Store in the fridge. Transferring to smaller jars is also possible, just ensure that the vegetables are completely submerged in the brine. Add more brine if liquid evaporates. It will last for at least 6 months.
