Cabbage Kimchi

$4.99


Contains green cabbage, sweet onions, green onions, garlic, ginger, red pepper flakes, pink salt, and fish extract. No MSG, added sugars, artificial flavors, colors, preservatives or additives. All ingredients are carefully sourced. Limited quantities available.

Fermented in the jar; no container transfers. Approx. net weights are one quart (32oz) in 34oz glass jars. Refundable glass jar with airtight lid from IKEA $3.26.

Please choose item + jar on the first order. Clean empty jars can be exchanged when reordering or new jars can be purchased. Jars are fully refundable if returned in a reusable condition.

Produced in small batches. Color, taste and/or texture may vary slightly. Price and availability are subject to change without notice.


 

Out of stock

SKU: 16A32 Categories: ,

Description

 


Stephen’s Notes:

In 2009, I made my first batch of sauerkraut from scratch. It was a hit and I was hooked.

A dozen varieties of kimchis, various pickles made of asparagus, cauliflower, carrots, mushrooms, brussel sprouts, beets, radishes, kale, chard, and of  course, cucumbers!, several variations on the venerable kraut, plus salsas, picos, banchans, hummus and chimichurris followed over the years.

But, I rarely made it for anyone else. It was just something we had at home and didn’t think much of it. To us, it’s freakin’ awesome, and we have it almost everyday. Hopefully, you’ll enjoy them, too!

No worries though – you can get a full refund if you don’t like it.

Here’s a link to this recipe:  https://nawonsunida.wordpress.com/2020/04/16/the-easiest-kimchi-in-the-world/

Making these foods is a labor of love. Some of them are simple and relatively easy. All of them follow a few basic fundamentals. If you get those down, your imagination is the only limit!


How to Ferment and Store:

It’ll take 1-5 days for it to ferment. How long depends on how you like it and temperature. Cold slows down the process. Avoid direct sunlight. Taste daily.

Once or twice a day, press down to release bubbles and dunk the top.

Place on the bottom, coldest part of the fridge to keep for 2-6 weeks. Place on the less cold, top part to consume within 2 weeks.

Ferments continue to develop in the fridge and will take on new characteristics. Very old kimchi is used in soups, casseroles, grilling, sautéing, pancakes, fried rice, salads, etc.


 

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