The Complete Guide to Pickling: Pickle and Ferment Everything Your Garden or Market Has to Offer by Laing Julie

Author:Laing, Julie [Laing, Julie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-10-12T16:00:00+00:00

Green Cabbage Kimchi

Makes 1 half-gallon

Prep time: 15 minutes

Curing time: 2 to 4 weeks

BUMPER CROP

How your garden grows can lead to interesting fusions of flavors. In the years my garden produces beautiful green cabbage but the napa cabbage bolts and becomes bitter, I don’t have to miss out on classic kimchi. I simply mix the spicy flavors into shredded green cabbage. It builds a stronger sour flavor and the green cabbage shreds become softer the longer the ferment sits.

1 medium (2¾-pound) head green cabbage

6 whole scallions, cut into 2-inch pieces and slivered (¾ cup)

2 red jalapeño peppers or 1 Fresno chile, minced (3 tablespoons)

2 tablespoons peeled, minced fresh ginger

5 garlic cloves, minced

4 tablespoons Diamond Crystal kosher salt, divided

3 teaspoons sugar, divided

1 . Set aside the cabbage’s loose outer leaves. Place the stem end on a cutting board. Use a sharp knife to cut the cabbage down to the stem in quarters, then cut out the pieces of solid core. Lay each wedge flat-side down on the cutting board and cut it into thin strips.

2 . In a large, wide bowl, put about half of the shredded cabbage and scallions. Add half of the peppers, ginger, and garlic, then toss to mix with gloved hands or a pair of large spoons. Sprinkle and toss it with 2 tablespoons of salt and 1½ teaspoons of sugar. Add the remaining vegetables, 2 tablespoons of salt, and 1½ teaspoons of sugar and toss again, pressing and squeezing to release liquid.

3 . In a clean ½-gallon jar or crock, firmly pack the cabbage and liquid. Cover the surface with a whole cabbage leaf, top with a weight, and cover the fermenting vessel, preferably with an air lock. Let sit in a dark, cool place to cure.

4 . After 24 hours, check that the surface layer is submerged. If it’s exposed add enough brine with a 2.5% concentration (see the Brine Concentration chart ) to submerge the cabbage. Continue to check the fermentation daily, releasing air bubbles over the first 3 days. Top off with brine and skim off any filmy surface layer as needed.

5 . Taste after 2 weeks of curing; continue fermenting for an additional 2 weeks as needed, until the kimchi reaches your preferred flavor. Store the finished kimchi in a glass container with a nonreactive lid in the refrigerator. As long as it stays submerged in its brine, it will keep for months.

Ingredient Tip: If you find gochugaru (Korean red pepper flakes; see Tip ), replace the fresh chile with ¼ cup of these mild dried peppers. For a sweeter ferment, add 1 teaspoon more of sugar.

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