Fermented vegetables and kimchi
Two separate ferments. The source describes approximately 1 litre of brined vegetables and approximately 1 litre of kimchi, but actual yield depends on vegetable size and packing. The 20 small side servings are an editorial estimate. Use vessels large enough for the listed vegetables, leaving 5cm headspace in each; divide the wet ferment between jars if necessary. Allow about a week for the brined vegetables; kimchi ferments independently for 2 - 10 days. The displayed time is a seven-day planning estimate including waiting. Discard a whole batch if mould appears.
Ingredients
- Caster sugar1 tbsp
- Red miso1 tbsp
Instructions
11 steps- 1
Pack the cauliflower, eight carrots and green beans into a vessel large enough to hold them under water while leaving 5cm headspace. Divide between jars if necessary; leave 5cm headspace in every jar and add water just to submerge the vegetables.
- 2
For each jar, weigh its vegetables plus water without the jar. Multiply that weight by 0.035, add that weight of salt, stir and close.
- 3
Ferment at room temperature for about seven days, then refrigerate. A cold location slows fermentation.
10080 min
- 4
When bubbling builds up after a few days, briefly open the lid to release gas and close again; repeat every few days. Discard the entire batch if mould appears.
- 5
For kimchi, weigh only the cabbage, 100g carrot and radishes, excluding the bowl. Add 3% of their weight in salt and massage for 5 - 10 minutes.
10 min
- 6
Rest the salted vegetables for one hour, squeezing and turning them after 30 minutes. Keep the brine that collects.
60 min
- 7
Blend the spring-onion whites and thoroughly cleaned roots with garlic, ginger, apple, sugar, gochugaru and red miso. Reserve the sliced onion greens.
- 8
Squeeze the salted vegetables, keeping their brine separately. Mix the vegetables with the paste and reserved onion greens.
- 9
Stir in 150ml of the reserved vegetable brine; this is the same brine, not additional salt water.
- 10
Firmly pack the kimchi into its separate jar, pressing out trapped air, and close the lid.
- 11
Ferment at room temperature for 2 - 10 days, checking the flavour daily. Refrigerate when sufficiently sour; use within about two weeks when opening regularly. Discard if mould appears.
Nutrition
1 serving ≈ 140 g
Nutrition values are estimates. - means data is unavailable.
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