19.Jul.15 (2)

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.

13.Jul.15 (1)
13.Jul.15 (2)
13.Jul.15 (3)

I had used half a large Chinese cabbage and generic ground chili powder. Also included are garlic, ginger, grated carrots and spring onions.

Day 1:

* Soaked cabbage in salty water, with weight on it, overnight in the refrigerator.

Day 2:

* 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.


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