Comments

Red Cabbage Kimchi — 13 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.

    The Old MARINE SEMPER FI

  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.

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