Any Kraut Or Kimchi Recipe
Make Any Kraut Or Kimchi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Seasonings
Optional Ingredients
Method
Preparation
- 1
Shred the Vegetables
Remove the outer leaves of the Napa cabbage and cut it into quarters. Remove the core and slice the cabbage into thin strips. Peel and julienne the carrots. If using daikon radish, peel and julienne it as well. Slice the cucumber into thin rounds. Thinly slice the green onions, garlic, and ginger.
Salting
- 2
Salt the Cabbage
In a large bowl, combine the sliced Napa cabbage and sprinkle with 3 tablespoons of sea salt. Massage the salt into the cabbage for about 5-10 minutes until it begins to soften. Let it sit for 1-2 hours, tossing occasionally, until the cabbage is wilted.
Mixing
- 3
Combine Ingredients
After the cabbage has wilted, rinse it under cold water to remove excess salt. Drain well. In a separate bowl, mix the garlic, ginger, fish sauce, sugar, and red pepper flakes. If using, add the daikon, cucumber, and green onions to the cabbage and pour the seasoning mixture over the vegetables.
- 4
Mix Thoroughly
Using clean hands (or wearing kitchen gloves), mix all the ingredients thoroughly, making sure the cabbage and any other vegetables are well coated with the seasoning mixture.
Fermentation
- 5
- 6
Ferment
Let the jar sit at room temperature for 1-5 days, depending on the desired level of fermentation. Check daily and press down on the vegetables to keep them submerged in their juices. Taste periodically until you achieve the desired tanginess.
Storage
- 7
Refrigerate
Once fermented to your liking, transfer the jar to the refrigerator. The kimchi or kraut will continue to develop flavor in the fridge and can be stored for several weeks.
