Home ferments
A huge cabbage harvest this year meant large scale fermenting for year-round nutrient-dense source of probiotics (specifically Lactobacillus), fiber, B, C and K vitamins. Kimchi is super tasty way to boost immune function and gut health by reducing inflammation, supporting weight management, lowering cholesterol, and stabilising metaboliic functions such as blood sugar control. The fermentation process is kickstarted with salting the cabbage, then supplemented with korean chili flakes, digestive boosting ginger, garlic and spring onion. Slower fermenting creates a richer depth to the taste and, in this time beneficial bacteria are cultivated to enhance gut microbiome diversity, improve digestion, and reduce bloating.
Don’t balk until you’ve tried it – but a decent dollop atop nut butter toast is a healthy flavour sensation!!
The cabbage patch
The best varieties of cabbage are the late spring and early summer Nappa and Savoy as they retain more crunch and allow for full fermentation in their creases and curves. Regular white, firm cabbage can suffice, though the flavour may not be as rich.
Most recipes warn against using other Chinese cabbage varieties – though I’ve included a Chinese Kimchi recipe option below too that has worked a treat with my slow to grow Wa Wa Tsai Chinese cabbage crop this year.
Recipe
For every one large Nappa or Savoy cabbage:
- 1/4 cup himalayan salt
- Filtered (non-chlorinated) water
- 2 cups daikon or carrots – cut into matchsticks or shavings (using a standard vegetable peeler)
- 6 spring onions cut into battons, or small slices (use the white and up to 2/3 of the green parts)
- 1 tbsp fresh grated / crushed ginger
- 6 garlic cloves / crushed equivalent
- 2 tbsp fish sauce / vegan fish sauce
- 2 tsp raw sugar
- 2-6 tbsp Korean chilli flakes or powder – Gochugaro ( depending on your heat preference – I go for the full 6!)
Method – day 1
- Firstly ensure that all utensils and fermenting crock or jars and lids are supremely clean to prevent unwanted bacterial contamination
- Peel off outer layers of the cabbage, saving a sacrificial leaf or 2 to secure your ferment from contamination
- Quarter cabbage and remove hard core
- Chop remainder into approx 1 inch cubes and wash in unfiltered water
- Place cabbage and salt into a clean plastic tub or bowl and mix thoroughly
- Add sufficient water to submerge all the cabbage – weighing down with a plate and weight
- Cover the bowl – clean tea towel or glad wrap & leave somewhere cool, out of direct light for 8-12 hrs (overnight is fine)
Method – day 2
- Drain the cabbage, lightly rinse, and leave in a large colander to fully drain whilst you make the chilli paste and prep other vegetables
- If using – chop daikon into 4 inch matchsticks, or use a peeler to shave – daikon add a slightly mustardy flavour to the kimchi
- Do the same for carrots – also optional – carrots will sweeten the kimchi a little
- Mince / grate ginger and garlic (or no shame – use prepared fresh versions providing there are no preservatives added)
- Mix the chilli flakes with the ginger, garlic, fish sauce, and sugar into a paste in your mixing bowl or tub
- Add all vegetables to the bowl and mix thoroughly with your hands (they will turn a little red but it doesn’t last long)
- Pack the cabbage mix into your fermenting crock or sterilised jars filling approx 3/4 full to allow for expansion as the kimchi ferments
- Carefully place the sacrificial leaves over the packed cabbage, tucking down the sides to prevent any kimchi or escaping with the liquid that is produced
- Use a clean weight to keep the kimchi submerged under the cabbage leaves
- The best fermenting crocks are undoubtedly the under water seal options
- Other options are fermenting lids that allow gas to escape and keep unwanted bugs out
Fermenting
- I prefer a slow, cooler ferment though you can ferment in as little as 4-5 days on the kitchen bench where it is much warmer
- I choose a cool place out of direct light (laundry) and leave the brew for 12-14 days before testing
Bottling
- When you’re ready to taste your kimchi remove the sacrificial leaves after carefully cleaning the crock or jar above the leaf line and removing any excess liquid
- Remove and discard any kimchi with white patches to ensure only good bacteria go into your jars
- Pack into cold sterilised jars and refrigerate for a further 2 weeks for optimal taste
…now you know why it’s almost $20 a jar to buy – there’s a bit to the process and patience but its so worth it
I store the whole batch in the fridge just to be safe
Happy fermenting
Chinese Kimchi version
For each Kg of Chinese cabbage use 3 tsp sea or himalayan salt, 2-3 inches fresh ginger grated or crushed & 6-8 hot red chillies (fresh or dried)
Use the same procedure as above salting the cabbage for just an hour, drain excess water, then add the ginger and chillies (whole for less heat) sliced for a hotter version. Mix cabbage and spices and ferment as above.
This version only stores for a couple of months once bottled but can be used to stir through noodles, rice, added to asian soups or used as you would Korean kimchi.
A quick, easy option!
