This will be the third batch of kimchi in a week, and it will be chunky style. 

All the regular ingredients and then some.  

Everything is cut into bite sized pieces.  

This time we’re using chinese cabbage. 

Everything is stuffed into jars as usual. 

And filled with 3% salt water.  

We usually make sauerkraut style kimchi where all the vegies are shredded, the cabbage is stamped, and everything is mixed with 1.5% salt.

This chunky style has bigger pieces, is not stamped, uses chinese cabbage instead of savoy cabbage and is covered in salt water (3% becomes close to 1.5% as the salt goes into the vegies). 

The brine, after fermentation, becomes a delicacy of its own. 

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