Archives for posts with tag: Savoy cabbage

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 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;

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.