Here is the basic recipe, it is adapted from Sandor Ellix Katz brilliant book entitled 'Wild Fermentation'.
|Cabbage & beetroot in brine at the start of the process|
Equipment (what I use)
1.5L crock pot
small plate or saucer
weight (stone mortar)
around 1L capacity pickle jar with lid
Ingredients and method
A mix of vegetables to make up 1.5L or the size of your crock pot, for example, cabbage, carrots, radish, beetroot, (I have made one with sliced runner beans, carrot and broccoli, I have yet to try it). Slice these vegetables or grate them coarsely, place them in the crock pot and cover with brine. Brine in this case is made up of 1L of water with 4tbs (60ml) of non-iodised salt dissolved in it. Cover the veg with the brine, weigh it down with the saucer and the weight so as to completely cover each piece of veg with the brine. Leave for a few hours or overnight till softened.
|Veg in brine weighted down in crock pot|
The brine is good for a second batch, after which I would be inclined to dump it. If it does not taste salty enough, add an extra teaspoon or two of salt.
|4 jars of kimchi made in the last two weeks.|