Archives for posts with tag: Kimchi

The third fermentation festival took place on saturday as usual in Uddebo. It was the best one ever.


This year I did 2 demonstrations – kimchi and miso. I was so busy I forgot to take some good pictures, only a few lousy ones. 

Like this presentation of infamous fermentations. 

Or this of Edvard Rödseth talking about beer making. 


Luckily Emma Persson got some very good pictures of my demonstration on kimchi making. 

And miso making. 

The last day of the course came yesterday. The first session we sauerkraut, the second time we made pickled carrots and this time we made chunky style kimchi. 


After all the participants filled their jars, there was a lot left for me. 

Maybe we can have a follow up course and make some other fermented foods like miso.

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. 

Today we made a new big batch of kimchi based on the age old sauerkraut method. It’s good and my customers really like it. 

We clean and shred savoy cabbages,

chop and dice garlic, sweet peppers and chili peppers,

shred ginger, carrots and radish,

pound the cabbage,

mix everything together and put it all into fermentation jars.

I should have been more observant earlier. I’m running out of kimchi for selling at the market. My kimchi has become a main sales item, as well as a favorite at home, so I’d better make lots more at a steady pace. After the market yesterday, I bought some ingredients and made a simple kimchi – chunky style. Start by chopping and mixing everything together. 


Stuff into fermentation jars and add a 3% salt brine. The hard part is waitng about 4 weeks for a good fermentation. 

It’s time to pick the bigger cabbages, while leaving the smaller ones to perhaps grow a little more – if the weather stays warmish. 


I’ve never been able to grow such nice cabbages before. 


Fleece and BT and other methods have done the trick. 

These were made into sauerkraut. 

While at it, I made a batch of kimchi (sauerkraut style) with savoy cabbage. 


The result;

I recently heard of a slavic type of sauerkraut with horse radish and chili, so I threw some into this one. I’m sure it will be delicious. 

A minor catastrophe. I’ve been warned about exploding fermenting jars. 


One of the recently made jars of kimchi popped – it did not explode! I think it cracked when I put them on the floor in the kitchen, and as the pressure of the fermentation gasses built up, the glass popped in the wrong place. 


This is the first time in 40 years of fermenting. 

I picked about a dozen rather tiny and ugly savoy cabbages yesterday. 


And some really nice carrots, daikon, chilly pepper, along with garlic and ginger make for a good kimchi. The only ingredient not from my garden is the ginger. 


Water and salt and 4 weeks lactic fermentation too of course. 

In the jars;

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 started a lactic fermentation course two weeks ago. The first sunday afternoon we made sauerkraut, last week we made fermented carrots, and today we made kimchi. I forgot to take pictures until today. 

 
  

 
 

 
A great group and lots of fun. 

Everyone brings a jar to fill and take home to ferment. 

    

This course is done for now, but we’ll have one again in the fall.