Last week I facilitated a Zoom workshop for Agriculture Grey-Bruce on fermentation. I chose a focus on Kimchi because it’s so popular and is easy to make. Kimchi is a Korean fermented pickle that is primarily made with cabbage but not always. It’s said that there are as many Kimchi recipes as there are families in Korea. After fermenting, Kimchi has a salty-tangy taste with a touch of heat and slight miso finish.
In a recent issue of Cooks Illustrated, several stages of Kimchi fermentation were explained from an unfermented crisp salad-like Kimchi (Geotjeori) to the Kimchi we are used to with a short fermentation, to one more intense called Shin Kimchi used for cooking, to finally one that is very pungent after a 6 month fermentation. In Korea, Kimchi is eaten with almost every meal. It is a great accompaniment to rice bowls, fried rice, vegetables, meats or eggs.
Pictured here is Baechu (cabbage) Kimchi using a 2 lb Nappa cabbage with julienne of carrots and leeks. You can add onions, radishes, Asian pears if you like. I cut the cabbage into 2 inch strips but Koreans often leave the cabbage in large quarters or sixths. The cabbage and vegetables are massaged with 2.5 tsp of pickling salt (or sea salt). The salt extracts juices from the vegetables. Let rest for 2 hours. Add 3 TBSP fish sauce and/or ¼ cup low sodium soy sauce (your choice). Two TBSP of grated ginger is a must and Kimchi always has garlic. I used one large clove but I read recipes that had as many as 22! The unique flavour of Kimchi comes from ½ cup Korean chili flakes or powder (Gochugaru). There really isn’t a substitute so order online or find it in a local Asian market. Use gloves to mix in additions to prevent chili burn. Once mixed, push cabbage into a crock or 1 litre Mason jar. Press down very firmly to remove air. The juices will rise above the cabbage which is what you want. Place a cabbage leaf on top or parchment as a barrier and weigh down the cabbage. It must stay below the brine to be safe. I have used a weight and silicone top from Lee Valley, the latter allowing for the release of carbon dioxide as fermentation happens. You can also use a 4 oz mason jar filled with water or double freezer bags, one filled with water. Top with cheese cloth, cotton or a fermentation lid with air release. Check daily. Skim if necessary. In about 9 – 11 days the fermentation should be complete. At this point you can move the jar to the fridge to halt fermentation. Serve as you wish.
Enjoy Kimchi and other fermented foods. For information: preservingwithmartha@gmail.com
Baechu (cabbage) Kimchi
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Loading...Pictured here is Baechu (cabbage) Kimchi
Ingredients
- 2 lb Nappa cabbage with julienne of carrots and leeks.
- Onions, radishes, Asian pear
- Pickling Salt or Sea Salt
- 3 tbsp Fish Sauce and/or 1/4 cup low sodium soy sauce
- 2 tbsps Grated Ginger
- One large clove of garlic
- 1/2 cup Korean Chili Flakes or Powder(Gochugaru)
Instructions
Using a 2 lb Nappa cabbage with julienne of carrots and leeks. You can add onions, radishes, Asian pears if you like. I cut the cabbage into 2 inch strips but Koreans often leave the cabbage in large quarters or sixths. The cabbage and vegetables are massaged with 2.5 tsp of pickling salt (or sea salt). The salt extracts juices from the vegetables. Let rest for 2 hours. Add 3 TBSP fish sauce and/or ¼ cup low sodium soy sauce (your choice). Two TBSP of grated ginger is a must and Kimchi always has garlic. I used one large clove but I read recipes that had as many as 22! The unique flavour of Kimchi comes from ½ cup Korean chili flakes or powder (Gochugaru). There really isn’t a substitute so order online or find it in a local Asian market. Use gloves to mix in additions to prevent chili burn. Once mixed, push cabbage into a crock or 1 litre Mason jar. Press down very firmly to remove air. The juices will rise above the cabbage which is what you want. Place a cabbage leaf on top or parchment as a barrier and weigh down the cabbage. It must stay below the brine to be safe. I have used a weight and silicone top from Lee Valley, the latter allowing for the release of carbon dioxide as fermentation happens. You can also use a 4 oz mason jar filled with water or double freezer bags, one filled with water. Top with cheese cloth, cotton or a fermentation lid with air release. Check daily. Skim if necessary. In about 9 – 11 days the fermentation should be complete. At this point you can move the jar to the fridge to halt fermentation. Serve as you wish.
