This
is the most nutritional food you can get in the middle of the winter.
There
are many many different kinds of Kimchi. So make up your own. It was
kept in the ground in large ceramic pots with lids all winter.
 |
| Fido
jars with lids that let pressure out but not back in. |
Use
an airlock or a clamp down lid that works like an airlock. Or just
keep the lid slightly loose.
- Cabbage: Bok-choy (the most nutritious) Head cabbage (use Kraut shredder), Nappa cabbage,or Swiss chard?
- Kosher salt (for soaking cabbage for 2-3 hours then rinse out all of the salt! Do not use brine in this!)
- Daikon radish, and/or Carrots (cut thinly)
- Cucumber? (Good substitute for Radish.)
- Bell peppers could be good.
- Green Apple chunks or grated (do not use sugar!)
- Scallions or green onion, or even dried onion flakes.
- fresh Ginger (grated with a micro-plane, or minced)
- Garlic cloves, (minced or pressed)
- Pepper flakes (Gochugaru or what ever hot pepper flakes)
- or minced fresh HOT peppers. Remember that seeds and spines are the most piquant parts!
- Sea weed for Umami flavor! Wakame, Kombu or Dulse has the best flavor (powdered kelp? you don't need much; ¾tsp will replace 2tbsp seafood)
- Dried Bonito flakes would be excellent.
- Miso paste is the best for Umami and starter bacteria! Put a little in the paste.
Brine
(washed out after soaking cabbage): one tablespoon salt to one cup
water; for sucking juice out of cabbage.
Once
it goes beyond sour, into sweet and alcohol-smell, it is spoiled. But
not completely inedible, according to some people.
Just
keep adding more to the pot when it gets low.
Kimchi and
sauerkraut ferment primarily form lactic-acid bacteria. Yeasts
and molds are in the kingdom of Fungi, they are eukayotes (have
organelles even if only single-celled). Bacteria are smaller and are
a different branch of the biological family - prokaryotes, no
internal organelles.
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