There’s a recipe in Simply in Season for Easy Sauerkraut. I have been putting off making it. I’ve decided I’m not going to, so there. I hate sauerkraut. I know it’s good for me. I know I should eat fermented foods (goodness knows I drink enough of them!). So instead of making the recipe, I’m going to tell you about my friend Cindy, who makes homemade Kimchi.
Cindy is awesome. I love her blog, her kombucha that I trade for part of my raw milk herdshare, and her cooking advice. Plus she is such a strong, godly woman that I really look up to her. Oh, and she’s modest so she’ll probably be blushing when she reads this!
Anyhow, she’s been trying to get me to eat her lacto-fermented creations for awhile now. I didn’t dare. But yesterday she did a cabbage demonstration at our CSA pickup. She got me to try the kimchi. It was actually not bad. And then she gave me a taste of her super secret stash of homemade sauerkraut. It was good! Way better than the store versions I’ve had. So I might make it next year, but probably not this one because cabbage is about done for the year.
Thank you, Cindy, for opening my eyes to the beauty of fermented foods!
Fermented Kimchi—by CSA member, Cindy Young
2 heads Chinese cabbage, chopped coarse
1 cup kosher/sea salt, dissolved in 1 gal. water
Put the chopped cabbage in the water (I used a large pot) and press down with a heavy plate, etc., to insure the cabbage is under the water. Leave overnight or for several hours.
Next day: Remove cabbage from water and place in large bowl. I just scooped it up with my bare hands and squeezed the excess water out. No worries if the salt water clings to it. You will need the moisture as you continue.
2 cups grated carrots
2 large radishes, grated
1 head, yes…head…of chopped garlic
3-4 jalapenos, minced (I left the seeds in…gutsy, I know…)
1 yellow onion, chopped (you could also use scallions, shallots, or leeks)
3 TBL fresh grated ginger
4 TBL whey (or use 1 TBL sea salt in place of the whey)
1.Mix with your hands till veggies are evenly , um…mixed.
2.Pack into wide mouth quart jars, pressing down with your fist as you add more veggies. By the time the jar is nearly full there should be PLENTY of liquid from pressing down…enough to cover the veggies. There should be about 1″ head space at the top.
3.Cover jar and leave on counter, checking daily to make sure the veggies are covered with liquid. If not, use your clean hand and press down to cover.
4.Taste after a couple of days, and every day thereafter till the Kimchi is to your liking. This could take anywhere from 3-9 days in an averagely warm house. Like around 68-75F.
5.When it tastes good to you, simply make room in your already too-full fridge and store it there. I think I would serve Kimchi with some sushi, maybe some grilled fish. Or even as a side to a burger.