Today I made 12 lbs of Kimchi style sauerkraut using the recipe from here: https://www.makesauerkraut.com/suref...ut-in-a-crock/
For every five pounds of Kimchi:
3-6 carrots, julienned
2 bunches of green onions, sliced
1 1/2 cup grated radish
1 - 3 to 6 inch piece of fresh ginger root, finely grated
6-9 garlic cloves, minced
Shredded Napa cabbage to bring weight up to 5 lbs.
1 tablespoon Gochugaru
Mix together and add:
1 tablespoon fish sauce (optional but adds a great umami character)
3 tablespoons salt.
Mix well and pack into a stoneware crock. Note: wait 20-30 minutes after adding the salt and the veggies will start oozing liquid and be easier to pack. Cover with some whole leaves and weight stones. Takes 3-6 weeks to ferment depending on the temperature.
I didn't take any pictures of the ingredients before I shredded them. For the Napa cabbage I used my big cabbage shredder ( https://www.stonecreektrading.com/co...shredder-large ) and a knife or grater for the rest of the ingredients. The stores around here don't carry Korean radishes so I used a Daikon radish.
I used this Gochugaru: https://www.amazon.com/dp/B00YQ2YNME...ogi&th=1&psc=1
For the salt I used Sherpa brand pink Himalayan salt.
I also used some Red Boat fish sauce: https://www.amazon.com/Red-Boat-Sust...y%2C199&sr=1-5
Safety Note: I feel like a fool but decided to post this warning: Please be careful when using any mandolin-style shredder. Even though I've used this cabbage shredder for several years and know to be careful, one second of inattention resulted in the loss of a finger tip. I was slowly shredding the cabbage and looked up out the window for a second just as I was moving the cabbage over the blade. The cabbage hung and flipped and my ring finger went right across the blade cutting the finger tip off down to the subcutaneous tissue. The cabbage section was still 4 inches tall, not shredded down to the bottom, so I wasn't expecting any danger. As luck would have it I was out of bandages, I decided the Urgent Care Clinic wouldn't do anything I couldn't do for myself (I'm a veterinarian), and I was able to stop the bleeding with a clean paper towel and pressure. After running up to my clinic and bandaging the finger (plus bringing supplies home to change the bandage as needed) I returned to carefully finish the rest of the Kimchi using a pot holder as a guard over the cabbage. Luckily the cut portion of my finger was still on the shredder and the finger did not bleed much at first so the Kimchi was not contaminated. I sanitized the shredder before continuing.
Now for the pictures:
Veggies blended with the salt and resting for 20 minutes.
Packing into the crock - notice how much brine liquid has formed in the pan while the veggies sat.
This 7.5 L crock was given to me by a Swiss exchange student when I was in college in the 1990s.
Now, aren't you glad I didn't post a picture of my finger?
Hindsight being 20/20 I bought this today: https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
For every five pounds of Kimchi:
3-6 carrots, julienned
2 bunches of green onions, sliced
1 1/2 cup grated radish
1 - 3 to 6 inch piece of fresh ginger root, finely grated
6-9 garlic cloves, minced
Shredded Napa cabbage to bring weight up to 5 lbs.
1 tablespoon Gochugaru
Mix together and add:
1 tablespoon fish sauce (optional but adds a great umami character)
3 tablespoons salt.
Mix well and pack into a stoneware crock. Note: wait 20-30 minutes after adding the salt and the veggies will start oozing liquid and be easier to pack. Cover with some whole leaves and weight stones. Takes 3-6 weeks to ferment depending on the temperature.
I didn't take any pictures of the ingredients before I shredded them. For the Napa cabbage I used my big cabbage shredder ( https://www.stonecreektrading.com/co...shredder-large ) and a knife or grater for the rest of the ingredients. The stores around here don't carry Korean radishes so I used a Daikon radish.
I used this Gochugaru: https://www.amazon.com/dp/B00YQ2YNME...ogi&th=1&psc=1
For the salt I used Sherpa brand pink Himalayan salt.
I also used some Red Boat fish sauce: https://www.amazon.com/Red-Boat-Sust...y%2C199&sr=1-5
Safety Note: I feel like a fool but decided to post this warning: Please be careful when using any mandolin-style shredder. Even though I've used this cabbage shredder for several years and know to be careful, one second of inattention resulted in the loss of a finger tip. I was slowly shredding the cabbage and looked up out the window for a second just as I was moving the cabbage over the blade. The cabbage hung and flipped and my ring finger went right across the blade cutting the finger tip off down to the subcutaneous tissue. The cabbage section was still 4 inches tall, not shredded down to the bottom, so I wasn't expecting any danger. As luck would have it I was out of bandages, I decided the Urgent Care Clinic wouldn't do anything I couldn't do for myself (I'm a veterinarian), and I was able to stop the bleeding with a clean paper towel and pressure. After running up to my clinic and bandaging the finger (plus bringing supplies home to change the bandage as needed) I returned to carefully finish the rest of the Kimchi using a pot holder as a guard over the cabbage. Luckily the cut portion of my finger was still on the shredder and the finger did not bleed much at first so the Kimchi was not contaminated. I sanitized the shredder before continuing.
Now for the pictures:
Veggies blended with the salt and resting for 20 minutes.
Packing into the crock - notice how much brine liquid has formed in the pan while the veggies sat.
This 7.5 L crock was given to me by a Swiss exchange student when I was in college in the 1990s.
Now, aren't you glad I didn't post a picture of my finger?
Hindsight being 20/20 I bought this today: https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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