After my last failed attempt at Kimchi (following Brad Leone) and in discussion with a Korean friend of mine, I realized that one needs to discard the salty water used to demoisturize the cabbage instead of using it as a brine. Since I had some left over red cabbage (shredded in the fridge for a week, maybe even helps fermentation?) that I didn't really know what to do with (one cabbage is a lot of cabbage), I thought: it's still cabbage, right? Why not make Kimchi?
Following this recipe courtesy of Olive Magazine:
Red Cabbage Kimchi
- 400g red cabbage, finely shredded/sliced
- 25g fine table salt
- Add salt to cabbage and massage it in, breaking the cell walls and squeezing out water. Let sit for 2h, massaging from time to time.
- Rinse well under cold water and squeeze moisture out. Discard salty cabbage water[^1].
- 25g ~ 3cm ginger, peeled and finely grated
- 2 cloves garlic, crushed and quartered (allicin!)
- 65g ~ 1.5 carrots, peeled, coarsely grated
- 2 Tbsp fish sauce (healthy boy brand)
- 1 Tbsp brown sugar
- 1/2 tsp sea salt, coarsely ground
- 4 Tbsp water + more to submerge
- ~2 Tbsp chili peppers
- 3 Utrecht
- 2 Jobmesse
- 1 Jalapeño
- Combine all ingredients with the rinsed cabbage and mix well.
- Fill into mason jar and make sure its submerged in the water to keep the fermentation anaerobic.
- Let ferment for up to 7 days, to taste
Usually one would use gochuraru, a Korean chili powder, but since I have a range of home grown chilies on my balcony, I just went with arguably a pretty random amount and mix of these. We'll see how this turns out in terms of heat and aroma :D
[^1]: Did you know cabbage water can be used as an indicator for pH? Being neutrally violet, it will turn red in acidic and green in basic solution. I tried that with vinegar and sodium carbonate (from the ramen making)