Red Cabbage Kimchi — 31 Comments

  1. I just got my set up for fermentation and look forward to trying this out. I’m new to this and really like what you have done in getting these recipes out in you e-mails to me. keep up the great work and please keep sending those e-mails to me.


  2. This one sounds really good. As I read it, I’m sipping brine from a September 2015 batch that’s just about gone. I don’t recall exactly what’s in it, but it’s not quite like your recipe above. I’m happy to get more interesting recipes in your emails. I gotta try this one!

  3. You say ‘red pepper flakes’ but you call it kimchi cabbage. Are you using regular red pepper flakes or korean red pepper flakes? The quantity makes me think it’s the latter but I do have both. Thanks!

    • I’m using Korean Red Pepper flakes. Judging heat in a recipe is always a little tricky since there can be such a variation in the heat in different peppers. Welcome and good luck!

      • Thanks for the quick reply! I’m making it right now and have another question.
        The ingredients say you’re using 3.5lbs veg. Even trimmed and chopped let’s say 3lbs prepared plus 1.5 Tbsp of salt.
        But the ratio you give in the recipe is 1 tbsp for every 1.5lb of veg (which is what I normally use for sauerkraut). If that were the case then you should be using 2 tbsp not 1.5.
        This might seem pedantic to some but the salt ratio is important and as you point out, this is a different type of kimchi by leaving all the salt in, so I want to get it right.
        Thanks for your help!

  4. Hi”Ted”. I’ve never fermented or pickled anything from scratch, I just put veggies in previous juices in the store bought plastic jars the kimchi or pickles came in after finishing what was in the jars. Usually they’re plastic jars and as long as there’s juices left I add many things and put them in the fridge. Is that okay to do with red cabbage?

    • I suppose that’s fine, Sonya. Just so you know, there are a few stages in the fermentation process where, as the ferment progresses, the predominant strain of bacteria present changes as well. The final stage bacteria are different from the early stage bacteria. You may simply be “pickling” your ingredients in the more acidic brine of the previous batch rather than truly fermenting, especially since you are placing directly in the refrigerator which significantly slows any fermentation process. As basketball players say sometimes, “no harm, no foul,” but it may not really be a fermented product you are creating.

  5. Hi, I would like to try this recipie but I have 2 questions. 1. How many cups do you expect to have from 3 lbs of cabbage. I have no idea how much my cabbages weigh. and 2. Is the Daikon radish essential? I get a CSA box and have lots of cabbage which is why I want to make kimchi. oh and a 3rd question – can I use powdered garlic and powdered ginger?

    thanks so much.

  6. i am on a low salt diet. I just made some kimchi for the first time today. Using about a pound of ordinary cabbage 8 ounces of carrots 2 medium onions. Grated garlic and ginger. Fish sauce 2 red hot peppers. Tablespoon of sugar. Some chilli flakes. I used a quarter cup of salt soakd the cabbage for a couple of hours then I rinsed it 3 times. After pushing it down I put some water on the top. In a minute I’ll go and stir it all up after reading what you said. The jar it it is in is only half full. Probably going to go to the supermarket tomorrow and get something put on the top to press it down. The recipe says 1 to 5 days before refrigerating I think I’m going to leave it five days. Then two weeks in the fridge. I might see if I can put a plastic bag of water on the top too.

    • I’m not sure where you are seeing the 1-5 days. My suggestion in this Red Cabbage Kimchi recipe is 3-4 weeks fermentation time and then put it in the refrigerator.

      You seem to be referencing a different recipe. When I read your ingredients, I see very little cabbage in relation to the other ingredients. The carrots and onion won’t release quite as much liquid as cabbage will. If the liquid doesn’t rise above, even under pressure, I’d suggest just adding a little brine to the jar and mix it up and leave it there. Best of luck.

    • If using a crock, then cover with the crock lid. If using a mason jar, then an airlock screwed to the top is best. If simply using a glass jar, then covering with a tightly woven cloth is best. The basic concept is to prevent molds and yeasts from landing on you ferment.

  7. fermenTed- Thanks for the inventive and clearly explained recipe. Unfortunately 10 days into the fermentation my kimchi started getting moldy, despite the fact that I did not remove the lid (e.g., to taste) after initially covering. Any ideas on why this happened and how to avoid such a fate in the future? Thanks!

    • The bottom line is that somehow mold spored got into your ferment and grew. If your lid was on and it was a true airlock, then the mold spores must have been present before you covered it. Mold grows on the surface generally so perhaps some of your ingredients were exposed to the air rather than under the liquid? Feel free to reply and let us know more details about your fermenting vessel and lid and whether all ingredients were submerged.

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