Homemade Korean Kimchi Fermentation Guide
Ingredients
- 1 Nappa Cabbage
- 36g Salt
- Gochugaru
- 3 tablespoons Vegan Fish Sauce (equal parts soy sauce and pineapple juice)
- 1 inch piece Ginger
- 3 cloves Garlic
- 100ml Water
- 1 chopped Daikon
- half a cup Scallion
Preparation
Cut cabbage lengthways then into 1 inch chunks
Create a 12% brine in a large vessel. If your vessel holds 1000ml of water simply add 12g of salt. In this case I had 3L of water so added and dissolved 36g of salt
Submerge cabbage in brine for at least 4 hours. This salts the cabbage and draws the water out of it, creating an environment where bad bacteria can't survive.
Blend gochugaru, garlic, ginger, vegan fish sauce, water to create a paste
After 4 hours drain and rinse the cabbage
Add cabbage, spring onion, daikon, to a mixing bowl; add paste and mix well to coat vegetables
Pack vegetables into a large jar TIGHTLY so that they are submerged under their own liquid. This is essential and creates the anaerobic environment (oxygen-free) important for fermentation
Leave to ferment. The actual number of days depends on the temperature. If its warm 2-3 days should be fine; if cold perhaps around 7. Taste Kimchi along the way and decide when ready. It should taste tangy, sour and have a good kick to it with a little crunch.
If fermenting in an air tight vessel, MAKE SURE YOU BURP (open the vessel) DAILY. This is essential because fermentation produces natural gas so you'll need to make sure you regularly release the gas otherwise your vessel will turn into a bomb.
Tips
Use 100% sea salt - other types of salt have additives that will inhibit fermentation
Packing tightly to submerge the kimchi is the most critical factor in getting the fermentation process started
If possible use bottled water for brining as tap water can contain chlorine that can kill the microbes on the cabbage that are important for fermentation
