Tuesday, March 30, 2010

Lacto-fermented Kimchi

Ingredients for one quart:
1 pound bok choy
1 daikon radish or several small radishes (or turnips, or any root vegetable)
1 or 2 carrots
1 or 2 onions, or leeks, or a handful of scallions
3 or 4 cloves of garlic
3 to 4 hot peppers, to taste
3 tablespoons ginger root

1. Mix a brine of 4 cups filtered water and 4 tablespoons non-iodized salt. Mix to thoroughly dissolve salt.
2. Coarsely chop bok choy, slice radishes and carrots, and let vegetables sit in brine, covered with a plate to keep vegetables submerged, for a few hours or overnight.
3. Grate ginger, chop garlic and onion, chop or crush peppers. Mix spices into a paste.
4. Drain brine off vegetables, saving brine.
5. Mix vegetables with spice paste. Pack tightly into clean quart jar until liquid rises above vegetables. If vegetables are not submerged, add a little of reserved brine to cover. Weight down vegetables with a smaller jar or a ziplock bag filled with water. Cover entire thing with a cloth to keep out dust and insects.
6. Ferment in a dry, clean, protected from dust place, like a high shelf in your kitchen. Taste every day or so to see if desired sourness is reached, usually after a week or longer.
When it tastes how you want it, move into refrigerator to stop fermentation. Kimchi will last indefinitely in the fridge.

(from: Sandor Ellix Katz, Wild Fermentation)

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