There’s a recipe in Simply in Season for Easy Sauerkraut. I have been putting off making it. I’ve decided I’m not going to, so there. I hate sauerkraut. I know it’s good for me. I know I should eat fermented foods (goodness knows I drink enough of them!). So instead of making the recipe, I’m going to tell you about my friend Cindy, who makes homemade Kimchi.
Cindy is awesome. I love her blog, her kombucha that I trade for part of my raw milk herdshare, and her cooking advice. Plus she is such a strong, godly woman that I really look up to her. Oh, and she’s modest so she’ll probably be blushing when she reads this!
Anyhow, she’s been trying to get me to eat her lacto-fermented creations for awhile now. I didn’t dare. But yesterday she did a cabbage demonstration at our CSA pickup. She got me to try the kimchi. It was actually not bad. And then she gave me a taste of her super secret stash of homemade sauerkraut. It was good! Way better than the store versions I’ve had. So I might make it next year, but probably not this one because cabbage is about done for the year.
Thank you, Cindy, for opening my eyes to the beauty of fermented foods!
Fermented Kimchi—by CSA member, Cindy Young
2 heads Chinese cabbage, chopped coarse
1 cup kosher/sea salt, dissolved in 1 gal. water
Put the chopped cabbage in the water (I used a large pot) and press down with a heavy plate, etc., to insure the cabbage is under the water. Leave overnight or for several hours.
Next day: Remove cabbage from water and place in large bowl. I just scooped it up with my bare hands and squeezed the excess water out. No worries if the salt water clings to it. You will need the moisture as you continue.
Next add:
2 cups grated carrots
2 large radishes, grated
1 head, yes…head…of chopped garlic
3-4 jalapenos, minced (I left the seeds in…gutsy, I know…)
1 yellow onion, chopped (you could also use scallions, shallots, or leeks)
3 TBL fresh grated ginger
4 TBL whey (or use 1 TBL sea salt in place of the whey)
1.Mix with your hands till veggies are evenly , um…mixed.
2.Pack into wide mouth quart jars, pressing down with your fist as you add more veggies. By the time the jar is nearly full there should be PLENTY of liquid from pressing down…enough to cover the veggies. There should be about 1″ head space at the top.
3.Cover jar and leave on counter, checking daily to make sure the veggies are covered with liquid. If not, use your clean hand and press down to cover.
4.Taste after a couple of days, and every day thereafter till the Kimchi is to your liking. This could take anywhere from 3-9 days in an averagely warm house. Like around 68-75F.
5.When it tastes good to you, simply make room in your already too-full fridge and store it there. I think I would serve Kimchi with some sushi, maybe some grilled fish. Or even as a side to a burger.
This post shared with Wholesome Whole Foods, Grocery Cart Challenge, Fight Back Friday, and Friday Potluck
I am passing this awesome article to my group. Thanks for sharing
I love Cindy, too! 🙂 GREAT photo!
Cool recipe! I am with you in that I absolutely HATE sauerkraut. BUT, the couple times I tasted kimchi I sort of liked it… I have a feeling if I ate it a little more the flavor would grow on me. Maybe if I make it myself I will like it even more! Haha. I mean, any recipe that includes a whole head of garlic has got to be good, right?! 🙂
I saw plenty of cabbage at the Farmer’s Market today, so I don’t know that you have a very good excuse for putting it off! This from a girl who’s just as afraid of sauerkraut as you are, and I’m 50% Polish, so clearly, I kid. I would love to try some of the “real stuff” someday now that I do more fermented things than I used to (although I still didn’t like the LF salsa I made last summer)…
🙂 Katie
Ha! This is true, I forgot about the farmer’s market. I’m so used to just making do with whatever I get from my CSA. But since I only have one more pickup before the end of the season, I’ll have to start going to the farmer’s market again.
Stopping by from SITS. Coincidental timing since my husband and I were just discussing sauerkraut this week. He had a ruben sandwich recently on vacation.
I am TERRIFIED of sauerkraut!! Glad I’m not the only one with a similar fear.
Hmm, I’m not really a fan of sauerkraut – I find it too acidic for my tastes. So I would be wary of trying this… but I’m glad you enjoyed it!
Real homemade sauerkraut is a whole different substance than the canned or bagged stuff. I had a friend who simmered it in beer–even more fermented goodness!
I love Kim Chi, but I first had it in Seoul (my dad worked in Intl. Adoption…) and a little Korean lady told me it was garbage if it wasn’t made the right way, which seemed to include being buried in clay pots and buried under ground for a ridiculously long time.
I’m glad to have this countertop recipe – my husband yells at the dog when she digs up the yard, and I didn’t want to put myself in that situation.
Jen, that is good advice.
Aw! You are too kind. I am glad you sorta liked it! No worries…I would help you in a heartbeat if/when you need it!
This sounds great! I keep putting off trying my hand at sauerkraut too!
thanks for sharing your recipe. i am just buying in cans…i’m sure home-made will be more great. hubby likes it! happy weekend! 🙂
I’m with you — I prefer to drink my fermentation! However it’s awesome to know how, especially for my Wisconsin-born hubby who really enjoys sauerkraut. Thanks for linking this up to Friday Potluck!
You don’t have to love kimchi…you only need to eat a small amount for the health benefits. I do not like it, but because it is good for me I put a tablespoon of so of it on a little cottage cheese, sprinkle some sunflower seeds on top and just eat it! The health benefits far out weigh the pleasure of taste in my opinion. ;D
I’m 38, and I have ALWAYS hated sauerkraut. But I made some homemade, anyway, because my hubs loves it. And I found out I like my own homemade kraut. A lot. Give it a try. It’s easy, and, if you don’t like it, you didn’t waste a lot of time or money.