This is my first kimchi. A couple of weeks ago I went to a fermentation class. We made sauerkraut, kimchi, kefir-cultured cream cheese, fermented green beans and beetroot krvass amongst other things. I have wanted to start my kefir cheese-making adventures so was pleased to learn how to do this and even more pleased to get a little kefir culture.
But wow, the kimchi and the sauerkraut were create. I made a little kimchi at the class. I finely chopped white cabbage, thinly sliced carrot and onion, added in a little radish and garlic and then some wakame seaweed. There was no chilli at the class otherwise I would have added that too. I massaged the veggies with a tbs of salt until it became soft and some liquid was coming out. I then stuffed it all in a jar – about 3/4 full. I made a brine with 1 tbs salt in 500ml of spring water and covered the veggies. To keep the veggies covered the teacher showed us the trick of filling up a small plastic bag with brine and placing it on top of the veggies to keep them submerged. I covered with the lid, but didn’t screw it on so gasses could escape and left it for a week or so.
It was amazing. The veggies were still crisp. We had it alongside a gratin for dinner and then I scoffed the rest for lunch with an omelette and some of the masses of rocket we now have. This weekend I hope to use some of our red cabbage to make a sauerkraut.