fermented

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you’ll find it not that difficult to make good authentic kimchi at home.

Traditional kimchi (Napa Cabbage Kimchi)

Napa cabbage (about 5 to 6 pounds,

Korean coarse sea salt

water

Korean radish, mu or moo (무) (mu/moo)

Korean pear (배) (optional)

scallions

dashima (about 2 to 3 inch square) (Boil it

glutinous rice powder, 찹쌀가루

gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste)

shrimp

myulchiaekjeot (fish sauce, 멸치액젓)

garlic

ginger

sesame seeds (- optional)

water broth

bowls

colander

kitchen gloves

Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.

The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.

Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.

Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.

Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)

Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour over the kimchi.

Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge.

A recipe for classic, spicy, traditional napa cabbage kimchi, called Tongbaechu-kimchi. It's so common and iconic among Koreans that we simply call it 'kimchi.'

Traditional Korean kimchi

(about 2.7 kg) napa cabbage

salt (2.5 ounces: 72 grams)

sweet rice flour rice

turbinado sugar (or brown or white sugar)

radish matchsticks

carrot matchsticks

green onions, chopped

chopped Asian chives (buchu),

water dropwort (minari), optional

garlic cloves (24 garlic cloves), minced

ginger,

onion,

fish sauce

hot pepper flakes (gochugaru)

Prepare and salt the cabbage:If the cabbage cores stick out too much, trim them off.

To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.

Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.

Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.

Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.

After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.

While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can make the porridge. Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.

Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.

Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.

Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi. Eat right away, or let it sit for a few days to ferment.

https://youtube.googleapis.com/v/eTucCw1w6Ak

How to make classic Korean cabbage kimchi

Traditional kimchi recipe

I grew loads of peppers in my garden this year just so I could make this fermented hot sauce recipe. It is wonderfully spicy and big on flavor. Drizzle it over anything. Works for any type of peppers.

Fermented Hot Sauce Recipe

red serrano peppers

unchlorinated water

salt

white wine vinegar

First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

Drain the peppers, but reserve the brine.

Add the fermented peppers to a food processor or blender, along with 1/2 cup of the brine and 1/2 cup vinegar. You can add more or less of each as desired to your preference. More brine will have more salty flavor, more vinegar will be more acidic.

Process until smooth.

Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process.

Strain the mixture to remove the solids if desired, or use as-is for a thicker hot sauce. Pour into hot sauce bottles and enjoy.

You can add more vinegar or water to thin out the hot sauce.

Even if you aren&#x27;t usually a fan of hot sauce, I think you may change your mind after trying this fermented hot sauce recipe! The lacto-fermentation process transforms the sharp, hot, often overpowering flavor profile of chili peppers - into something far more mild, complex, flavorful, tangy and tasty than any other preparation of peppers! This is called a “sweet and spicy” fermented hot sauce because it is made with a combination of both hot chilis and sweet peppers. Therefore, you can easily tailor it to your taste buds with the types of peppers you choose to ferment.

Sweet & Spicy Pepper Fermented Hot Sauce Recipe

peppers chili peppers and some sweeter peppers recommended

cilantro,

whole small onion, or 1/2 medium to large onion

filtered water, to combine with salt for brine

Wash and chop peppers and onions. Wear gloves is suggested. Remove most of pepper seeds.

In the bottom of a clean quart jar, add a small handful (1/4 cup loose) of fresh cilantro and 2-3 crushed cloves of garlic.

Next add the diced onion, and some peppers on top. Lightly press to compact and reduce air space as you go.

When the jar is halfway to 2/3 full, add the remaining 1/4 cup of cilantro and then continue filling the jar with peppers, until completely packed full (within top inch of the jar).

On the stovetop, combine 2 cups filtered water with 1 tbsp sea salt. Lightly heat until salt dissolves, but avoid over heating.

Allow brine to cool to room temperature or lukewarm, and then pour over the peppers in the jar until the jar is full and they are fully submerged. Tap and wiggle jar to remove air pockets.

Cover with fermentation weight and airlock lid, to keep veggies submerged below the brine during fermentation.

Set jar in a temperate location (70-75°F) to ferment for 7-14 days.  

After 7-14 days, open jar and pour contents through a strainer that is positioned over a bowl to catch the liquid. KEEP the strained brine liquid.

Add all solid contents (peppers, onions, garlic, and cilantro) to a blender.  Add 1 tablespoon of fresh squeezed lime juice, and 1/4 cup of the reserved brine liquid. Blend.

Assess the consistency of the fermented hot sauce. Continue to add reserved brine little by little, blending as you go, until the desired consistency of sauce is reached.

Store finished fermented hot sauce in an air-tight bottle or jar in the refrigerator. Shake before use. It should stay good for up to one year in the refrigerator.

Sauerkraut: the quintessential fermented food. And oh, what an easy one to make at home! Let me show you the most simple sauerkraut recipe ever. It&#x27;s literally just cabbage and salt. Step-by-step photos will guide your way!

Super Simple Cabbage Sauerkraut Recipe

cabbage

Sea salt, kosher salt, salt

Wash all of your supplies with hot water and possibly some plain white vinegar, but avoid using soap.

Weigh and/or tare your mixing bowl (or two)

Wash and chop or grate the cabbage into small pieces.

Add prepped veggie material to the mixing bowl, until you reach the desired weight (4 pounds for a half-gallon batch, 2 pounds for quart)

Sprinkle over 1 tbsp sea salt per 2 pounds cabbage. Toss and mix well.

Using clean hands, massage the cabbage for a few minutes. Stop and wait for ten minutes, then massage again. The cabbage should be significantly compressed and also release liquid - the natural brine for the ferment.

Pack all cabbage into the fermenting vessel (jar). Use a kraut pounder or other utensil to firmly press down to compact and remove excess air. Repeat and add more cabbage as needed until the jar is full to 1-2 inches from the top.

Don&#x27;t get rid of the excess liquid in the bowl! The cabbage should be fully submerged with brine. Add leftover liquid as needed to cover top.

Add optional &quot;cabbage cap&quot; leaf, fermentation weight, and air lock lid.

Allow to sit at room temperature (70-75F is ideal) for 7-10 days, depending on personal preference and temperature. Cooler temps = slower ferment activity.

Your ferment should bubble slightly during this time, colors will bleed or dampen, and the brine will become cloudy.

After 7-14 days at room temperature, remove the “cabbage cap” and air-lock lid, replace it with a regular lid, and move your finished simple cabbage sauerkraut to the fridge.

Shelf life: Most fermented foods are good for several months in the fridge, if not longer. We have enjoyed  sauerkraut nearly a year after it was made – though we usually eat it up far quicker than that! No, you don&#x27;t want to hot-bath can this. It will kill all the good probiotics.

This sourdough tortilla recipe only requires 5 ingredients, and the dough is a dream to work with!

Sourdough Tortillas

water ((160 grams))

sourdough starter ((240 grams))

organic all-purpose flour ((415 grams))

unrefined sea salt ((9 grams))

grass-fed butter, (melted)

Place all of the ingredients in the bowl of a stand mixer. Place on the machine and fit with the dough hook. Knead to make a smooth dough, about 5 minutes.

Place the dough in a greased large glass bowl. Turn once to grease the top of the dough. Cover with a lid (or plastic wrap/tea towel) and all to ferment at room temperature for 8-12 hours.

Place the dough on your work surface. Divide into 12 equal pieces. Roll each piece out to a circle that&#039;s about ⅛-inch thick. If the tortillas want to stick to your work surface, you can always grease or flour it.

Preheat a cast iron skillet over medium-low heat. Fry the tortillas for about 30-60 on each side, until they begin to turn dark brown in spots. Don&#039;t over-cook!

As the tortillas get done cooking, stack them up on a plate.

Serve immediately or store for later use (see note).

Learn how to make tabasco hot sauce with this homemade tabasco sauce recipe, using garden grown tabasco peppers, vinegar and salt. Fermented and non-fermented versions.

Homemade Tabasco Sauce Recipe

tabasco peppers (roughly chopped)

sea salt + 1/4 teaspoon salt (divided)

white wine vinegar (or more as desired)

tabasco peppers

First, ferment the tabasco peppers. You can process them to coarsely chop them or rough chop them with a knife. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Itis important to keep the peppers covered with brine to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.

Pour the fermented tabasco peppers, including brine, into a pot along with vinegar. Alternatively, you can strain and toss the brine, then add the solids to a pot with vinegar and 1/2 cup water or more as desired. More brine = more salty. Bring to a quick boil. Reduce heat and simmer for 15 minutes.

Cool slightly then add to a food processor. Process until smooth.

Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy. You can adjust the volume with additional water and/or vinegar.

FOR THE FERMENTED VERSION

Add the tabasco peppers, vinegar and ¼ teaspoon salt to a small pot.

Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to soften.

Cool slightly, then add to a food processor. Process until smooth.

FOR THE NON-FERMENTED VERSION

Learn how to make fermented carrots with just a few simple steps and ingredients. The process couldn&#x27;t be any easier, and the results are a gut healthy, probiotic rich superfood.

Fermented Carrots

carrots

Bring 2 cups of water to a light...

Bring 2 cups of water to a light simmer. Remove it from the heat and stir in the salt, until dissolved.

Add the salt water to a half gallon...

Add the salt water to a half gallon glass mason jar. Fill the jar the rest of the way with filtered water.

Slice the carrots into long thin sticks. Put...

Slice the carrots into long thin sticks. Put them in another half gallon mason jar, and pour the prepared brine over them until they are fully submerged. Leave one to two inches headspace.

Add some kind of fermenting weight to keep...

Add some kind of fermenting weight to keep the carrots underneath the liquid. This could be a folded up cabbage leaf or a rock in a ziplock bag. If you plan to ferment often, you could even buy weights specifically made for fermenting.

Cover with a loose lid, or a tea...

Cover with a loose lid, or a tea towel and rubber band.

Allow the carrots to sit in an undisturbed...

Allow the carrots to sit in an undisturbed place for 2-10 days. The amount of time will depend on the temperature in the house and your preferences. You can give the veggies a little taste each day to see if the desired taste and texture is reached.

Once the carrots are done fermenting, cover them...

Once the carrots are done fermenting, cover them with a tight lid and move the jar to the refrigerator.

100% Hydration Sourdough Starter

200 Grams Organic All Purpose Flour

200 Grams Filtered Water

140 Grams 100% Hydration Starter

Place a bowl or jar on the scale...

Place a bowl or jar on the scale and set the weight to grams. 

Make sure to zero out the scale before...

Make sure to zero out the scale before adding any ingredients.

Add 200 grams of organic flour to the...

Add 200 grams of organic flour to the bowl or jar.

Zero your scale.

Add 200 grams of filtered water.

Add your previous 100% hydration sourdough

Use a spoon or dough whisk to mix...

Use a spoon or dough whisk to mix the starter until all the dry flour is incorporated and the mixture is fairly smooth.

Place the starter in a storage container. 

Allow the starter to ferment at room temperature...

Allow the starter to ferment at room temperature until it has peaked.

Use the starer in a baking project!

The perfect, traditionally fermented crepe base for sweet or savory toppings, fillings and sauces!

Soft And Chewy Sourdough Crepes

Cup Butter, (Melted 56 grams)

Cup Milk, (54 grams)

Eggs, (160 grams)

Teaspoon Salt, (3 grams)

Teaspoon Vanilla, (Optional 3 grams)

Tablespoon Maple Sugar, (Or preferred sweetener 10 grams)

Tablespoon Avocado Oil, Ghee or coconut oil

Mix all the ingredients for the crepe batter...

Mix all the ingredients for the crepe batter together and either blend them fully in a blender or with a handheld blender. Blend the batter until it is smooth and fully combined. The batter will yield 2 full cups.

Set the batter aside and let it rest...

Set the batter aside and let it rest for 5-10 minutes.

Using your best non-stick cast iron pan or...

Using your best non-stick cast iron pan or round griddle heat the pan over medium heat. Make sure the pan is completely and evenly heated. 

Soak a paper towel or small rag with...

Soak a paper towel or small rag with the avocado oil and rub it into the heated pan. Coat the whole pan evenly. You will need to do this before making each crepe so don't get rid of the oil soaked towel!

Pour about 1/4 cup of batter into your...

Pour about 1/4 cup of batter into your heated and oiled pan. Roll the pan to evenly coat the bottom of the pan. This should give you a thin round coating encompassing the entire bottom of the pan. Adjust the amount of batter used depending on the size of the pan.

Let the batter cook undisturbed until the top...

Let the batter cook undisturbed until the top side is almost dry to the touch. This should take about a minute to a minute and a half.

Using a rubber spatula, loosen the edges of...

Using a rubber spatula, loosen the edges of the crepe. Slip the spatula under the crepe and grip the edges of the crepe with your other hand to flip it. This takes a little bit of practice. Don't be upset if you have to eat the first crepe out of the pan. It happens to all of us! It is best to practice every weekend!

The second side will cook in about thirty...

The second side will cook in about thirty seconds. Once it is cooked use the rubber spatula to help guide the crepe out of the pan and on to a plate. Remember to oil your pan before starting the next crepe!

Top 40 fermented recipes from across the web

The most viewed fermented recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Traditional kimchi (Napa Cabbage Ki...

Traditional Korean kimchi

Fermented Hot Sauce Recipe

Sweet & Spicy Pepper Fermented Hot ...

Super Simple Cabbage Sauerkraut Rec...

Sourdough Tortillas

Homemade Tabasco Sauce Recipe

Fermented Carrots

100% Hydration Sourdough Starter

Soft And Chewy Sourdough Crepes

Simple Fermented "Pickled" Beets wi...

Fermented Oats (Wild Method)

Whole30 Sriracha (Vegan, Paleo, Sug...

Tempe Goreng: Deep Fried Tempeh (Ve...

Ginger Carrot Sauerkraut

Sourdough and Cornmeal Pizza Crust

Easy Homemade Gochujang Recipe That...

Fermented Rice Yogurt Drink

Quick kimchi

Gluten-Free Sourdough Starter

Easy Fermented Mustard Recipe

Perfect Handvo (Gujarati Lentil Cak...

Perfect Handvo (Gujarati Lentil Cak...

Probiotic Mayonnaise

Kinzanji Miso

Fermented Zucchini Pickles with Thy...

Lacto-Fermented "Pickled" Dilly Gre...

Spicy Serrano Hot Sauce – Recipe

Vegetable Pakora with Chickpea Flou...

Mak Kimchi (Easy Kimchi)

Sourdough Discard Crackers With Ros...

How to Make Miso Paste (Kome Miso/ ...

Fermented Elderberry Honey

The BEST Kombucha Ratio for a Tasty...

Tofu Misozuke

How to Ferment Chili Peppers (Peppe...

Lacto–Fermented Salsa

Fermented Garlic Honey

Fermented Cucumbers: Fermenting Sli...

Miso Soup

The most viewed fermented recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine