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Its getting to be that time..

stoutmakerLeave a comment

Time to get the “other” fermenters going. So will do a batch of Kimchi,, just to brush up on things.

You dont really need much for kimchi. A sharp knife, a few big bowls and some jars. Dont really need a fermenter for this.

For ingredients I use:

Nappa cabbage
Nappa Cabbage
Diakon Radish

Green onions

ginger
ginger
canning salt
gochugaru pepper and fish sauce
cut up the cabbage in big hunks,, inch size maybe.. throw some salt on it.. like lots,, 1/4 to 1/2 cup. Mix it up, scrunch it up with your hands and just let it sit and wilt or drain for an hour. (dont worry about all the salt,, you’ll see why later… so use alot) it will start pulling juice out of the cabbage.
cut up the carrorts, diakon onions or what ever else you throw in, into matchsticks or how ever you want,, just make them small
After an hour drain and rinse the cabbage. There will still be enough salt to do its job
I use 2-3 TBS fish oil and 1/8 cup of the pepper per head of cabbage but up to you. Mix all up good!

Pack into jars with a bit of head space.

Important!! if you use jars like this instead of a fermenter.. leave the lids loose so it can gas off. and maybe keep on a plate or bucket. When it starts fermenting it may bubble out the top if you didnt leave enough space..

But,, after 4 days its ready! A week is better, 2 better yet! You might see bubbling up the sides or even taste fizzy… its supposed to be like that,, well good stuff is any way.

Put them in the fridge to slow down the fermenting. Yea,, just slow down,, it will keep going and getting better.

Oh this batch used 2 cabbages, 1 large diakon 5 carrots about 3 inches ginger 2 pack green onions, 1/2 cup of the Korean Chile powder and about 10 shakes of fish sauce.. and takes about an hour, waay less if you pre cut the carrots and radishes.

Stay tuned.

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