Archives for posts with tag: Timchi

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 H├ąga, 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.