Homemade Kimchi Inspired Spicy Sauerkraut

Step 1

Wash your fermentation equipment (jar, weight, and lid)

Step 2

Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness. Chop the carrots and onions.

Step 3

Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.

Step 4

Place a mixing bowl on your kitchen scale and tare/zero the scale.*

Step 5

Add the designated amounts of chopped cabbage, green onions, carrots, and kimchi spices.

Step 6

Remove the bowl from the scale and set it aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out 20 grams of salt.

Step 7

Add the 20 grams of salt into the bowl with the cabbage, and mix with your hands until the cabbage becomes wet.*

Step 8

Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and add 200 grams of filtered water to your mason jar.

Step 9

Add the 200 grams of water into the bowl with the cabbage and salt. Mix everything well.

Step 10

Starting with the liquid, add the entire contents of the bowl into your jar, and pack everything down using a tamper, wooden spoon, or your hand.

Step 11

Place your glass fermentation weight in the jar, submerging the cabbage pieces and weight fully into the liquid. If you don’t have enough liquid, place your glass fermentation weight in the jar and submerge as much as possible. Over the next 12 hours, the cabbage should release more liquid, and you can press down your fermentation weight below the brine.

Step 12

Secure the solid lid to the jar.

Step 13

Ferment for 21-28 days, then remove the weight and refrigerate. Don’t forget to burp the jar daily during the bubbly phase.