SMF Premier Member
- Joined Jun 13, 2017
Continuing to dive into fermenting so kimchi was next on the list. I have about 7 jars of various peppers, 3 jars of Bavarian kraut and 4 jars of fire kraut going. Worked this in today in between throwing logs on the Lang’s. First up I cut up 4 good sized Napa cabbages. Cored, quartered then cut into about 2” pieces. For each two I added 1/2 cup sea salt. Mixed it in and worked it a bit then covered in distilled water. These would sit for about 2 hours. This is one of the two containers.Next up I cut about 2 lbs of Daikon radish into matchsticks , 16 scallions in 2” pieces and two red bell peppers in thin strips as well. Knife work was a little sloppy :)Time to make the spice paste. I used 14 T of gochugaru (Korean pepper flake), 2 T red pepper flakes.(was short on gojugaru) 20 cloves of minced garlic,4 t fresh grated ginger, 6 T Allulose ( I wanted sugar free you can use 4 T sugar) , 5 T Red Boat Fish sauce, 2 T tamari.After the two hours I strained and saved the brine from the cabbage and then rinsed it and soaked in cold fresh water several times. Once it was rinsed well I missed in the other veggies and the paste and worked it good.Last up packed the sterilized jars and tamped it down real good with my league smasher. Cleaned up the jars and topped with some of the reserved brine as needed. Put on the air locks, filled them with a little vodka and off to the closet they go.Tomorrow I think I’m going to go grab a few habanero to add to one of the jars for an extra spicy batch. Well that’s all for now. Not sure how long I’ll ferment these. Will start tasting in a week perhaps and may go up to 4. Thanks for looking!