FERMENT RECIPES

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KIMCHI | VEGETABLE RECIPES | JAMIE MAGAZINE



Kimchi | Vegetable recipes | Jamie magazine image

Kimchi is Korea’s famous dish and is traditionally made with cabbage, spiced up with garlic, ginger and shrimp paste. It’s full of flavour, but what’s more, it’s good for you too. The cabbage is mixed with salt, which starts off the lacto-fermentation process, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. It’s so easy to make your own, and you can adjust the ingredients to suit your own tastes. Kimchi will last for up to three months in the fridge in an airtight jar.

Total Time 3 hours 5 minutes

Yield about 1 litre

Number Of Ingredients 8

1 Chinese cabbage
6 cloves of garlic
1 thumb-sized piece of ginger
2 teaspoons caster sugar
2 tablespoons Korean shrimp paste
2 tablespoons dried gochugaru (see tip)
200 g daikon (see tip)
6 spring onions

Steps:

    1. Quarter and remove the stalks from the cabbage, then chop it into 4cm pieces and place in a large bowl. Sprinkle over 4 tablespoons of sea salt and massage it in with your hands.
    2. Cover the cabbage with cold water and sit a plate on top to keep the veg submerged. Set aside for 2 hours.
    3. Tip the cabbage into a colander, rinse it thoroughly under cold water, then leave to drain for 30 minutes.
    4. Peel the garlic and ginger, then place in a food processor with the sugar and blitz to a smooth paste. Transfer it to a bowl and mix in the shrimp paste and gochugaru until combined.
    5. Matchstick the daikon and spring onions, then place in a large bowl.
    6. Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly.
    7. Spoon the kimchi into a large kilner jar and press it down so the juices rise, leaving a gap at the top, then close and seal the lid.
    8. Leave the kimchi to ferment at room temperature for 2 to 5 days (place the jar on a plate to catch any brine that might bubble over.) Check the kimchi every day, letting out some gas and pressing the vegetables down into the brine.
    9. When the kimchi tastes delicious, transfer the jar to the fridge for up to 3 months.

Nutrition Facts : Calories 22 calories, FatContent 0.5 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 2 g protein, CarbohydrateContent 3.2 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1.4 g salt, FiberContent 1.5 g fibre

HOW TO MAKE SAUERKRAUT - THE PIONEER WOMAN – RECIPES ...



How to Make Sauerkraut - The Pioneer Woman – Recipes ... image

Sauerkraut is one of my favorite fermented foods. The flavor is fairly neutral, so it goes with a lot of meals. Here's how to make it at home.

Provided by Erica Kastner

Categories     パン    main dish    side dish    snack

Total Time 1 hours

Prep Time 1 hours

Cook Time 0S

Yield 16 servings

Number Of Ingredients 2

2 1/2 lb.

Head Of Cabbage

3 3/4 tsp.

To 5 Teaspoons Salt, Or About 1 1/2 To 2 Teaspoons Per Pound Of Cabbage

Steps:

  • Weigh your cabbage to see how much salt you should use.Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes. Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn't completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.After it's done fermenting, store the sauerkraut in the refrigerator.

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