Lacto-Fermented Kimchi
Lacto-Fermented Kimchi is one of my favorite foods to eat, and if you throw in a big dose of cold weather, I like it even more! There is something about eating a bowl of spicy kimchi, a hot, steamy bowl of Sokkoritang, and a cup of hot green tea on a winter day that speaks to my soul. Kimchi is somewhat similar to German sauerkraut however we have more ingredients and Kimchi is available in varying degrees of spiciness.
The key to Lacto-fermenting any veggie at home is to always remember the following:
#1. Lacto-fermentation is simply a controlled decomposition of vegetables.
#2. Make sure your veggies are completely covered by the liquid. Those veggies not covered have a higher chance of developing mold which makes them inedible. (at least I wouldn’t want to eat them🤢)
#3. Your equation should always be for Lacto-fermentation: the weight of vegetables + weight of water x .025 salt. I find a kitchen scale is great for this. Using this formula allows you to take the guesswork out of any recipe.
Ingredients
You will need the following ingredients to make your Lacto-fermented Kimchi.
- Napa cabbage (also called Chinese cabbage)
- Non-Iodized salt. I prefer Himalayan or Kosher salt.
- Gochugaru. This can be found online at Amazon or at your local Asian food market.
- Garlic
- Ginger
- Sugar
- Carrots or Daikon Radish
- Green Onions
- Fish sauce (optional)
Step 1: Soak your cabbage in brine
Chop your head of napa cabbage into quarters after rinsing. Place your cabbage in a bowl of brine water (salted water). Let this rest for 2-3 hours making sure to move the cabbage at least every 30 minutes until the cabbage is wilted. When complete drain the water and rinse your now wilted napa cabbage well. It should not taste salty at all. Let cabbage sit in colander to drain while you move to the next step.
Step 2: Mix your spices
Use a food processor to mix your garlic, ginger, sugar, Gochugaru, a small amount of water and fish sauce. Blend till smooth.
Step 3: Blend vegetables and spices
Mix your rinsed and drained napa cabbage, chopped carrots, green onions, and smooth spice base together thoroughly. When all vegetables are fully coated start adding to your fermenting jars. Make sure you have all vegetables fully covered by the liquid in the jar.
If you have a fermenting top along with fermenting weights then you’ll have a super easy time but it can be done with mason jars and airlocks. Here is a link over at Amazon if you are interested in those styles of tops. You just might have more issues with spoilage. I’ve provided a link to Amazon where you can buy both the fermenting tops and weights.
Almost done!
From this point, if you have fermenting weights add this on top of your vegetables, herbs, and brine water. Within the next day or two, depending on how warm your location is, you might notice bubbling occurring. This is a reason for celebration because your food is now fermenting!🎇 I know usually within three days if I have more than two or three jars on my counter my entire kitchen smells like odd combinations of pickles, sauerkraut, and rather funky cheese. Yes, odd I know. In all my years working with fermentation, I have found however that that odd fermenting smell is a sign that deliciousness soon follows.
Waiting is torture…
Within about seven days (give or take a few) you can start opening up your jar to smell and taste your wonderful creation. You will know when it’s perfect for you when the vegetables have just enough crispness or flavor. This is where it moves from science into art. You get to be the judge on your creation. Do you let it go longer for a more tart or sour finished product? Or is an eight-day fermentation just right for you? I find with Kimchi usually 5-7 days is good for me at which point the finished product now gets moved into the fridge where the flavors will become a bit more complex.
You can immediately start enjoying from that point on!
Read more on the health benefits of including dishes like Kimchi here.
