Archives for posts with tag: Ginger

It looks like I’ll soon be running out of fermented carrots to sell. I had to go to the store and buy some eco carrots and some ginger. My own garlic I dug up yesterday will do great and along with salt (1.5%) thats the ingredient list.

Just rinse, peel and shread the carrots and ginger, then add sakt and garlic, put into fermentation jars and let sit for 4 weeks. It will be ready in August.

5+ kilos of carrots and stuff took about 3 hours to do by myself. It’s better if you are 2 or more.

Mixed and ready for fermentation. 

Sometimes there’s a small amount that doesn’t fit and is put into a smaller jar. This time I added some garlic, ginger and fresh cayanne pepper, just to see/taste how it turns out. 

It will be good to have some miso ready for sales in september 2 years from now. 

I picked some savoy cabbages to make some kimchi. They looked pretty bad because of all the pests eating away at them. It seamed like there wouldn’t be much kimchi, but after cleaning them, I found a lot that I could use. 

So along with the other ingredients, I made some. Most of the ingredients were from my garden, but I did have to buy some daikon radish and ginger. 

And it turned out to be quite a big batch. 

My own carrots are never enough or good enough – small, and lots of carrot fly larvae. This year was much better, but as usual, I bought bigger and better carrots from old friend Pelle. 

And took the best for fermentation. 

The result;

Half with garlic and caraway seeds,  the other half with garlic and ginger. 

I’ve tried several different methods for making kimchi, and now I am satisfied with the results. My customers seem to be too. The kimchi I’ve developed is maybe not the typical Korean kimchi, but good, and it fits in with the european method of pickling.

Here’s what I use:


– 4 kg savoy cabbage
– 700 gram morot
– 300 gram white radish (daikon)
– 1 deciliter grated ginger
– 1 deciliter garlic
– 5 dried red peppers
– 75 gram seasalt (1.5% – 15 gr/kilo)

How to do it:
– clean and shred cabbage

– measure and mix in seasalt

– stamp a little to get the juices flowing

– clean and grate carrots, radish and ginger

– clean garlic and crush dried red pepper.

– put all the rest of the ingredients together
– measure and mix in seasalt
– mix together with stamped cabbage

– put into glass jars for fermentation

– let them sit in a warm corner of the kitchen for a couple days to get going
– put in cool place (food cellar)
– it is ready to eat after about 4 weeks

Savoy cabbage is green and ruffled, giving the kimchi a nice texture and color. The proportions of the ingredients can be varied as much as you want. For example, many will want a lot more red pepper.

But always use 1.5% salt for best results.