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Fermenting Sauerkraut and Kimchi at Home

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Fermenting Sauerkraut and Kimchi at Home

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Ingredients

Adjust Servings:
Sauerkraut
1/2 head, shredded into strips Green or White Cabbage
1/2 head, shredded Red Cabbage
1 1/2 Tablespoons Sea Salt
Kimchi
4 cups, shredded Nappa Cabbage
1 cup, shredded Carrots
1/2 cup, minced Red Onion
1/4 cup, sliced Green Onions
2 cloves, pressed Garlic
1 teaspoon grated Fresh Ginger
1/2 teaspoon Red Pepper Flakes
2 Tablespoons Lemon juice
1 Tablespoon Sea Salt

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You can make your own Sauerkraut and Kimchi at home. Fermenting at home is easy, and you get fresh fermented vegetables without any preservatives.

  • 10-30 days
  • Serves 12
  • Easy

Ingredients

  • Sauerkraut

  • Kimchi

Directions

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Recently, Paul and I starting fermenting at home. At Christmas, Paul bought an Easy Fermentor Starter Kit, so we could make our own sauerkraut, Kimchi, and pickles. We also grow our own sprouts, so why not try fermenting?

The process takes 20 days for sauerkraut and Kimchi. I didn’t want to post until I tasted the final product. Today the fermentation ended. We won’t be buying sauerkraut or Kimchi again. This stuff is amazing. We bought extra mason jars, so while we eat the sauerkraut and kimchi, we can make new sauerkraut and kimchi that will be ready when we finish the first batch.

With very little effort, you can make your own fresh sauerkraut and kimchi at home.

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Steps

1
Done

Saurkraut Instructions

Using the Easy Fermenter:

2
Done

Prepare cabbage

Shred both white and red cabbage.
Sprinkle with Sea salt.
Work the cabbage with your hands or a kraut pounder until there is plenty of liquid and the cabbage is a bit mushy.
This should take about 10 minutes.
Stuff the cabbage into a half gallon mason jar.
Then press the cabbage underneath the liquid (if necessary, add a little water to ensure cabbage in under the liquid).

3
Done

Fermenting

Leave at least 4 inches from the top of the mason jar to the liquid to account for expansion.
Twist on the "easy fermenter' lid and allow the sauerkraut to culture for 15 to 30 days at room temperature.
A longer fermentation period can be used if desired.

4
Done

Sauerkraut from Fermenter to Refrigerator

Once the sauerkraut is finished fermenting, move to cold storage.
You can eat now or leave for 4 to 6 weeks before eating in the refrigerator to to improve the flavors.

5
Done

Kimchi

Using the Easy Fermenter

6
Done

Prepare

In a large bowl combine, cabbage, carrots, red onion, green onion, garlic, ginger and red pepper flakes.
Stir.
Add lemon juice and salt.
Mash ingredients with kraut pounder or hands.
Then cover with a towel.
Let sit for 30 minutes.

7
Done

Once the mixture is to be broken down by the salt, transfer the contents to a wide mouthed mason jar.
Begin to try to extract as much fluid as you can using your fist or the kraut pounder.
If there is not enough liquid in the jar, add more salt to cover ingredients.
Ferment for 10 to 30 days.

8
Done

Fermenting to Refrigerator

After fermenting, transfer contents to a son jar and refrigerate.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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Fermenting Sauerkraut and Kimchi at Home
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