The fact that my friend and I made approximately 22 litres of kimchi and stuffed it into 37 jars is not what’s causing the impending doom. That comes from the fact that after two weeks of fermenting in my kitchen (maybe less because it’s humid), I won’t have enough fridge space for the 20 or so jars that I kept.
We followed this recipe, adding only 1/2 cup + 2 tbsp of fish sauce instead of the 1 1/2 cups I think we needed to make a paste-ier paste. So I’m worried it won’t be as mind-blowingly delicious as my last batch. I say that openly because I really want lots of people to enjoy this kimchi, but I feel that ethically I have to be honest that this might not be the best kimchi ever. It’s not as spicy as the last batch, which I know some people will appreciate more than others. But it all depends on what happens as it ferments. I’m crossing my fingers the paste that didn’t quite become paste-y will dissolve in the fermenting juices and all will be well—great, even.
That being said, even if it’s not mind-blowing, it will still be a world apart from commercial junk made with preservatives, wheat, MSG and all sorts of horrible things that I (and many people) have a tough time digesting.
And it needs to go fast. Because once this stuff has fermented I can’t keep it out of the fridge. And there’s just not enough space in my fridge, what with my fridge pickles, jam, miso, flaxseeds, chia, and garden vegetables. I’ll have a lot of olives and cornichons to get through if you don’t help me out!
So if you want to reserve yourself a half litre or a litre of this stuff, let me know quick! $6 for 500mL and $11 for a litre. $1 back if you return the jar. Here are the pictures:
I didn’t have a bowl or container big enough for 12 cabbages, cauliflower leaves, tons of swiss chard, data (Indian drumstick), carrots, scallions, garlic, ginger, fish sauce, and Korean pepper paste. So my choices were my giant cooler or my bathtub. I went with the cooler.
First you soak the cabbage and tougher-stemmed ingredients and leaves in very salted water. I used 2/3rd of a box of salt…Then drain it after 4 hours if it’s salty enough. Reserve the salt water (or at least some of it if you do a big batch), and add the remaining ingredients with the combined ginger-garlic-fish sauce-hot pepper paste.
You have to wear gloves to mix this stuff. Otherwise it burns!
Stuff it all into the jars after it’s all mixed and massaged and has started softening. Then press down hard until there’s a layer of liquid above the cabbage. I like to place a piece of parchment paper inside so it’s touching the liquid and it’s hard for mold to cover. I only put the lids on these because my friend was taking some of them away, and you want to make sure you have enough lids for when you transfer to the fridge.
That’s 37 jars! Buy them, please! I also except other lacto-fermented goods, sweet and/or sour pickles, and exotic canned goods as trade. Sometimes also garden vegetables, like when they come from my friend, June, whose garden and gardening skills I worship. I will, however, not trade for:
1. Kombucha
2. Chocolate
3. Love
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