We seem to be focused on the idea of keeping things fresh and well-preserved, so I was initially uneasy with the idea of deliberately leaving something to ferment. Kimchi is fermented vegetables, little did I know. (They are not pickled in acid.)
I looked up a couple of kimchi recipes and watched a YouTube video on how to make sauerkraut. Nothing like drawing ideas from different places and experimenting.
I had used half a large Chinese cabbage and generic ground chili powder. Also included are garlic, ginger, grated carrots and spring onions.
* Soaked cabbage in salty water, with weight on it, overnight in the refrigerator.
* Rinsed the soft, salted cabbage, then drained and mixed in with other ingredients.
* I also sterilised jars. This step is never mentioned anywhere, but I did it, just because.
* Pressed and compacted vegetables in their jars, removing air spaces.
* Left mixed vegetables in a cupboard for 3 nights.
Days 3 to 5:
* I checked the taste of the vegetable every evening and continued to press them down. I had no over-spilling of juices or gas as most recipes suggest.
By Day 5 the vegetables did not alter in appearance, but the sour taste was spot-on, so I placed them in the fridge… Kimchi is ready!
That was really easy and I believe there will be more kimchi coming our way.