Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

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We love this beginner-friendly kimchi recipe! So, if you’ve been considering making your own kimchi, now is the perfect time to give it a go! Trust us, it’s easy, especially with our easy-to-follow recipe and helpful tips. What is Kimchi? Because green cabbage is less fibrous than Napa cabbage, the salting process for green cabbage is considerably shorter than the salting process for Napa cabbage. Green cabbage only needs an hour or two of salting to soften and bring out the flavor of the cabbage. In times of famine and political instability, it would have been difficult to source specific ingredients, and people had to get by with what they had. Koreans started immigrating to the US in the late 1800s. With them, they brought their rich food culture. Though kimchi has a strong aroma, bad kimchi does smell off. Off Kimchi will have an almost alcoholic sour smell.

Napa cabbage (or Chinese cabbage) is lesser-known in the western world. Napa cabbage has an oblong shape with a frilly green leaf. The shape and color are not the only differences between Napa and green cabbage.Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. the cabbage. Cut the cabbage in half, lengthwise, and remove the core. Cut the halves into small wedges, then slice crossways to cut the cabbage into 1 ½-inch pieces. Kimchi pairs really well with eggs. Try Kimchi in an omelet or stir into scrambled eggs just before they set. the cabbage is wilted, rinse it well under cold water (I rinse 2 to 3 times). Then, set the cabbage aside to drain for 20 to 30 minutes (or use a salad spinner to remove most of the water).

Savoy cabbage is also great in Kimchi. This cabbage resembles green cabbage in flavor and nutritional value. Savoy cabbage is round, green in color, with very veiny textured leaves. Use savoy cabbage in Kimchi as you would green cabbage. If you prefer crunchy kimchi, it is advised to use kimchi within three weeks. Kimchi is, however, still safe to eat beyond this point. Homemade Kimchi is safe to eat for about six months if stored in the fridge. Signs That Your Kimchi Has Gone Bad Chop the spring onions into 5cm lengths and separate whites from greens. Put the greens in a large bowl, and the whites aside in the fridge for making sauce the next day. If your kimchi shows signs of spoilage or you are for some reason worried that your kimchi has been compromised, it is advised to discard said kimchi and rather start a fresh batch. ConclusionWhile Korean red chili pepper powder (gochugaru, 고추가루) is indispensable for authentic kimchi, this yangbaechu kimchi is a good kimchi for you to experiment with other types of chili pepper powder available to you. Some readers have reported a success with their substitution. Also, if your chili pepper powder is extremely spicy, puree some red bell pepper (or mild fresh red chili peppers) with a little bit of water and mix it with your chili pepper powder. It’ll give the kimchi a bit more red color and flavor. In a food processor fitted with a chopping blade, purée the radish, pear, white onion, ginger, garlic, Korean red pepper powder, and fish sauce (if using) into a smooth paste.

James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest ‘living’ ferments – fermented foods that are neither cooked nor pasteurized – and places them under the microscope, before cooking with them in all their delicious versatility. Who’s the author? James Read is a man obsessed with fermenting things. After experimenting with cauliflower kimchi to make the perfect ‘zombie brains’ for a Halloween pop-up restaurant, James grew curious about the world of fermentation and living foods. He went on to found Kim Kong Kimchi, selling tens of thousands of jars of kimchi distributed through hundreds of stores in the UK. He was recently been appointed Chief Trading Officer of the UK Fermenters Guild. Remove any damaged outer leaves plus the bases from the cabbage and discard (retaining a large outer leaf as a weight, if desired). Let’s look at what types of cabbage can substitute Napa cabbage in kimchi. Besides cabbage, kimchi can incorporate many types of vegetables. Read on to find out what other vegetables can be used in kimchi – and some good recipes I’ve found. What Type Of Cabbage Is Used For Kimchi? Wear plastic gloves (or your hand will be smelling of kimchi all day) and mix everything together really well. Mix things lightly – trying not to damage the vegetables.the kimchi into a 1-quart jar (if you have extra, use a second jar or a smaller 16-ounce jar). Carefully press down on the kimchi until the liquid (brine) covers the cabbage. If your jar is full, leave at least 1 inch of space between the kimchi and the lid. If you have one, place a fermentation weight on top and seal the jar. Opinions on what makes the best kimchi are varied, and that’s okay. Kimchi is a traditional dish that’s had centuries to be tweaked from family to family. This recipe is our starting point. It calls for ingredients we typically have available in our area and makes the type of kimchi we crave.

Spread the paste and chopped spring onions onto all the leaves, making sure to cover them all the way down to the core. You can substitute green cabbage for napa cabbage in kimchi and reduce the time needed to salt the cabbage. Napa cabbage needs 6-8 hours to absorb salt while the green cabbage only needs 1-2 hours until its had enough salt.

Incorporate Kimchi in fritters or pancakes . Add chopped Kimchi to your batter and fry as you would pumpkin fritters or the like. For a deliciously savory flavor, I used salted shrimp (saeujeot, 새우젓) in this recipe. Use fish sauce instead if preferred. For vegan kimchi, Korean soup soy sauce ( guk ganjang, 국간장) is a good substitute. Many years ago while visiting my son who was in Berlin, Germany, at the time, I made this kimchi without any of these ingredients, and it was still very good! You can use all the types of cabbage available on the market for kimchi. Traditionally Napa cabbage is used for kimchi, but if you can’t get your hands on Napa cabbage, you can use green cabbage, savoy, or red cabbage. Kimchi can also be made with leafy greens like Swiss chard and Bok choy. Place the cabbage in a large bowl. Dissolve the salt in 2 cups of water, and toss well to coat evenly. Leave it for an hour or 2 until the cabbages have softened, flipping over once or twice halfway through or every 30 minutes. Rinse the salted cabbage once, and drain to remove excess water.