We made a couple of batches of kimchi yesterday. On the right is the sauerkraut style kimchi  we usually make, on the left it’s a trial chunky style.  

Shredding savoy cabbage as in sauerkraut making. 



It gets mixed with all the classic kimchi ingredients and salt.  

 

 
Stampng the cabbage as in sauerkraut making.  

We also made a batch of coarse cut kimchi using chinese cabbage instead of savoy along with the other ingredients cut into pieces instead of shredded.  
No stamping, but salt water was added, calculated the bring the final mix to a 1.5% salinity. 

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