Archives for posts with tag: Kimchi

6 different asian greens (hakusai, pac choi, etc) are planted and covered. Just before the rain and thunder storm.

It’s always very risky trying to grow asian greens in the spring. They usually get eaten by bugs or go to flower early, so I don’t put in many. But sometimes I do get some good crops or specimens making it worth while.

It’s a bit easier and better to try in the fall.

Being the main ingredient of kimchi, I must try to get as much as possible of my own homegrown.

The other day I learned from a korean girl visiting that there are indeed innumerable ways to make kimchi. There are areas of Korea where they don’t put in chili powder and other areas where they don’t use fish sauce. My style of kimchi is just as valid as any other. She called mine a white kimchi.

So, I don’t have to call mine timchi anymore as if it’s not a proper kimchi – but I think I’ll call it timchi anyway.

This batch of timchi is with the ingredients cut into bite sized pieces.

Put into jars

And covered with a 3% salt water solution. In the end it becomes about 1.5%. Then it’s put it away for a proper fermentation.

Another big batch of timchi (my version of kimchi that is vegan and with a lot less chili). This time I could use my own garden produce with a couple of exceptions (ginger and salt).

An argetinian friend Facundo came to help and learn.

These savoy need to be harvested.

Along with some of my carrots and daikon etc I can make a batch of kimchi (timchi). I was going to make it today, but it didn’t rain, and when the weather is perfect I’d rather be out digging than in the kitchen. They’ll just have to wait for a rainy day.

Some friends came over to help make kimchi. This time we got savoy cabbage to make it sauerkraut style.

All the ingredients are chopped or shredded to sauerkraut size.

The cabbage is pounded then mixed with the other ingredients.

And put into jars.

I’ll have to get back to blogging again after a period of stasis.

We made a bigger than expected timchi (a mild vegan kimchi) yesterday.

I went to the store and bought:

5 kilos chinese cabbage

2 kilos daikon radish

2 kilos carrot

1 kilo colorfull sweet pepper

1 head cauliflower

3 garlic

10 spanish peppers

2 handfulls ginger

Then we washed and started chopping.

Mixed everything and started stuffig jars.

Made a 3% salt water solution.

And got this to ferment.

First it’s put in a corner of the kitchen for about a week to get started, then into the food cellar for 3 more weeks.

We made a bunch more timchi (kimchi) of the sauerkraut type.

I’m runing out of fermentation jars (they’re all full), and I couldn’t find any the right size to buy, so I had to get one of my abandoned stoneware crocks out.

We are planning for a Fermentation Day in Uppsala, the second of March, at Håga, with market, workshops, talks, demonstrations, cafe etc. The crock full of timchi will be a nice eye catcher for my market stall.

More information about the Fermentation Day will be posted later. Or contact me with questions.

One of the jars of chunky style kimchi broke. We weren’t home when it happened, so we don’t know if it was an explosion, pop or just broke due to pressure building up.

When we got home, the kitchen floor was all wet and there was a bit of a mess to clean up. 4 liters of kimchi gone. It didn’t look like an explosion. It must have been a flaw in the glass jar that broke under pressure.

Some people have heard about or maybe experienced explosions and asked me about this problem. I’ve never had an explosion, but two times jars have broken under pressure. My recommendation is to be carefull handling the jars so that they don’t bang or click together. Another thing I heard is to slightly open the lid of the jars to let the pressure gases out and not let air in once a day during the first week.

Good luck!

A few weeks ago we made some kimchi where the ingredients were finely shredded and packed like sauerkraut. This time we made it chunky style with coarsely chopped vegetables.

And this time packed into jars (not pounded) and covered with a 3% brine.

My version of kimchi! I started to run out of kimchi for sales, so had to make more. My own savoy and asian cabbages are not looking good after this summers drought and onslaught of bugs (they are looking better as the weather cools and it rains). So I had to go to the supermarket and get ingredients to complement my own garlic, carrots, peppers and chilis.

15 grams seasalt per kilo ingredients.

Presto – 15 kilos of vegies becomes 17 liters ready for fermentation.