KENNY'S KIMCHI

Posted On: 2016-04-03 17:45:39


Makes about 500ml


INGREDIENTS:

450grams Green cabbage (or savoy cabbage is also fine)
1 bunch spring onions chopped
1/2 cup carrots grated
1/2 cup daikon radish grated (optional)
2 teaspoons freshly grated ginger
2 cloves garlic peeled & minced
pinch of dried chilli flakes
1 teaspoon sea salt slightly raised
2 Tablespoons of whey (if not available use an additional 1 teaspoon salt)

 



DIRECTIONS:

Veges are washed & cut up, mixed with salt (herbs, seeds or spices) then pounded to release juices. 

Towards the end it can be easier to squeeze the remaining juice out using hands. 

Then press firmly into an wide-mouthed jar.

The juice must cover the vegetables & about 5cm of space should be left between the top of juice & the top of the jar as the vegetables & their juices expand slightly during fermentation.

Add a weight to the top of the vegetables to keep them below the level of the liquid. 

Close the jars tightly as this is an anaerobic process & the presence of oxygen, once fermentation has begun will ruin the final product.

During the first few days (3-5) of fermentation, the vegetables are kept at room temperature, then placed in a cool dark place for long-term storeage (fridge).

Lacto-fermented vegetables increase in flavour with time, but they can also be eaten immediately after the initial fermentation at room temperature.


Basic brine

6 Tablespoons fine-grain sea salt or 9 Tablespoons coarse-grain sea salt to 8 cups water.

Combine salt & water in a jar & stir until salt is dissolved.

This brine will keep forever.


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