Fermented vegetables and kimchi
This recipe makes two kinds of fermented vegetables - wet fermented vegetables and dry fermented kimchi. Please note, if mould forms on either of your ferments at any point, discard the batch and start again.
Ingredients
- water1000 ml
- garlic clove3 კბილი
Instructions
11 steps- 1
To make the fermented vegetables, fill a 1 litre/1¾ pint jar with the chopped vegetables, leaving a 5cm/2in space at the top. Pour water into the jar until it just covers the vegetables.
- 2
Make a note of the combined weight of the water and vegetables, minus the jar, and then work out 3.5% of this weight. Add this amount of salt to the jar, stir everything once and then close the lid.
- 3
Leave the jar to ferment at room temperature for around a week, then store in the fridge. Do not leave somewhere cold or this will prevent fermentation.
- 4
If you see a lot of bubbles forming after a few days, open the jar lid to let some of the gas escape and close it again. Repeat every few days.
- 5
To make the kimchi, put the cabbage, carrot and radishes in a bowl and weigh them. Work out 3% of this weight, minus the bowl, and add this amount of salt to the mixture. Massage it into the vegetables for 5-10 minutes. This will start the natural brining process.
- 6
Leave for 1 hour, giving the mixture a squeeze and a flip halfway through to ensure the vegetables have wilted. There should now be a brine at the bottom of the bowl.
- 7
While the brining is happening, make the kimchi paste. Blend all of the paste ingredients, except the green parts of the spring onions, until it becomes a thick paste.
- 8
Squeeze the vegetables out and reserve the brine. Combine the drained vegetables with the spring onion greens and the paste in a large bowl.
- 9
Add 150ml/5fl oz of the reserved brine to the bowl and mix thoroughly.
- 10
Put the mixture into a 1 litre/1¾ pint jar and pack everything down to minimise air pockets. Close the lid.
- 11
Ferment at room temperature for a minimum of 2 days and up to 10 days. The flavours will mellow, so taste it daily. Once happy with the sourness, chill in the fridge. If you are dipping in regularly, you may inadvertently introduce other bacteria to the jar, so it's best consumed within a couple of weeks.
Nutrition
1 serving ≈ 130 g
Nutrition values are estimates. - means data is unavailable.
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