I have been enjoying the benefits of pickled vegetables for some time now. And one of my favorites has always been sauerkraut. But after quite some time now of eating the same version I wanted to mix it up and try something different. Sauerkraut is probably the most well-known lacto-fermented vegetable. Like any traditional homemade food they’re  many ways to make it. So I have come up with my kimchi style sauerkraut recipe that make for an interesting change.

Ingredients

medium head fresh green cabbage

2 carrots

1 bunch of spring onions

1 dikon

1 inch of freshly grated ginger

2-3 cloves of garlic depending on size

1/2-1 teaspoon Gochugaru (Korean Chilli Flakes) Available in any asian food store in Melbourne

1 tablespoon of salt

How To Make

Start with preparing your vegetables. Remove the tough outer layers of the cabbage, peel the carrots and diakon, and grate the ginger and garlic. It’s best to use a microplane if you have one to hand as the yield is always better.

You need to cut the cabbage into thin ribbons, i prefer to use a mandoline for this to get it really fine but slicing with a knife will work just as well. Julienne the carrots and the radish, finely slice the spring onions and all your vegetables are prepped to make the kimchi style sauerkraut.

In a bowl mix all your vegetables together sprinkle with salt and the gochugaru and kneed creating the brine. The salt will pull the moisture from the cabbage to make the brine. When you tilt the bowl you should be able to see a good amount of liquid.

If you have a vacuum pack then this is the way to go. You can throw everything in the bag, vac-pac and forget about it.

If not, pack your wide-mouth canning jar and leave about an inch from the top. Pour in any remaining brine which must cover the cabbage completely while it ferments and for extra measure use a piece of parchment paper on top.

Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band and leave to culture for at least 7 days to ferment. I personally like to leave it for 2 weeks to achieve the flavor and texture i like.

Remember: If using a tight lid, burp daily to release excess pressure.

Once the sauerkraut is finished, put a tight lid on and move to the fridge. The sauerkraut’s flavor will continue to develop as it ages and will last one year in the refrigerator.

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Hi, I’m Chef Jaime

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