Archives for posts with tag: Chinese cabbage

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. 

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.