Lacto-fermentation takes advantage of the beneficial bacteria (including Lactobacillus) that are naturally present on the surface of fruits and vegetables. When held at room temperature and submerged in brine, these healthy bacteria convert the natural sugars in the fruits and vegetables into lactic acid. The lactic acid will naturally preserve the kimchi and inhibit the growth of harmful bacteria.Much like canning, fermentation requires clean tools and surfaces to safeguard against potentially unsafe bacteria. Simply washing all the tools and equipment along with your hands with soap and hot water before beginning the recipe is sufficient. This will ensure that you have begun the process with the clean environment necessary for successful and safe fermentation.
Author: Jennifer from 1840 Farm
Equipment
Quart-size Mason jar
Kraut Source Unit or Mason Jar Lid
Ingredients
2poundscabbage(I like to use one pound of green cabbage and one pound of Napa cabbage)
brine as needed(1 teaspoon sea salt dissolved in 1 cup cold, filtered water)
Instructions
Rinse the cabbage in cold water. Quarter each cabbage and remove the core before finely shredding. Place the two pounds of shredded cabbage in a large bowl. Add the sea salt, tossing to evenly distribute. Allow the cabbage and salt to rest for 20 minutes. This rest will allow the salt to begin to draw the moisture out of the cabbage.
Massage the sea salt vigorously into the cabbage for about 5 minutes. Working the sea salt with the shredded cabbage will help to draw more liquid out of the cabbage and begin the process of breaking down the fibrous nature of the cabbage. As you are working the cabbage, it will begin to shrink and release more of its liquid. At the end of the 5 minutes, mix in the onions, ginger, garlic, and red pepper to the cabbage, stirring to work them into the cabbage mixture.
Pack the cabbage into a clean quart-size, wide-mouth Mason jar. Use a pounder or wooden spoon to really press down and pack the cabbage in to remove any air pockets. The top of the mixture should be even to the shoulder of the jar. If there isn't enough liquid to cover the cabbage by one inch, add enough brine to cover.
Secure your Kraut Source unit or lid on the jar. Take care not to tighten the lid too tightly. As the cabbage ferments, carbon dioxide will be released. If the carbon dioxide is not allowed to safely escape the jar, it can cause the jar to break or the lid to be forced off of the jar.
The innovative Kraut Source unit contains a spring and a press to hold the cabbage underneath the surface of the liquid while allowing the carbon dioxide to escape. If you are using a standard lid, a piece of the cabbage’s core or a small weight can be used to keep the sliced cabbage below the liquid.
The lid can be removed every few days and replaced to adequately vent the excess carbon dioxide. During fermentation, the cabbage must be completely submerged in the liquid to prevent spoilage. Additional brine can be added as needed to completely cover the submerged cabbage.
Allow the kimchi to ferment at room temperature out of direct sunlight for 5-7 days or until it develops the desired flavor. After 5 days, begin tasting the kimchi every few days to determine if the flavor is to your liking. When the taste is agreeable, transfer the covered jar to the refrigerator. Any lid, weight, or cabbage core used to keep the kimchi submerged can be removed and discarded at this point. Kimchi can be stored in the refrigerator for up to six months.