Although most people associate kimchi with spicy red peppers and some type of fish or fish sauce, we consider kimchi to be a method of preparing pickles. Before Koreans started using red pepper flakes and fish sauce in their national dish, they had already created an amazingly tasty spectrum of fermented things with or without cabbage, with or without fish or shrimp.
If you are using cabbage here is an introduction to how to pre-pare it for kimchi, or even saurkraut. Or any numbers of wildly diverse pickles. If you want to attend an online class on making my favorite kimchi just go here.
The kimchi method is pretty well described in the video class on fermenting using the kimchi technique below. The salt amount you use to pre-treat your cabbage, or most other vegetables, isn’t precise.
We estimate that if you are going to use a medium sized head of green, leafy cabbage that weighs about 1 to 2 pounds or 675 grams to make about a quart or liter of kimchi, you will need about 1/2 cup or 50 grams of coarse sea salt or kosher salt.
- 1 to 2 pounds or 675 grams leafy green cabbage
- 1/2 cup or 50 grams coarse sea salt or kosher salt
Pickling season has officially begun. Besides, this can take less than a week and will provide a quart or liter of kimchi. Almost instant gratification. And if you only have carrots available? Slice them up and follow the same method. We also love celery kimchi. Or Cucumbers!
Check out all our new videos:
- Koji Thermodynamics and Principles
- Making Koji and Controlling Water
- The Kimchi Method
- Kojify All The Things
- Mushroom and Dried Shrimp Kimchi
- Date and Fermented Shrimp Kimchi
- Cranberry Maple Milk Kefir