The adventures in lactofermentation continue!
After letting the salted cabbage sit overnight, this morning I drained the brine solution and reserved it. Then, I added what I thought were reasonable amounts of crushed chiles, fresh ginger and fresh garlic (also from the CSA farm) and some sugar. Then I poured the brine back over the cabbage, just to cover it in the jars. From one cabbage I got two 500 ml jars of what I hope will be kimchi in a week or so from now.
I've followed Sharon's instructions and put the lids on the canning jars loosely, so as to let the gas from the fermentation process escape. The two jars now sit in the basement, next to my pickled beans. It's fairly cool down there - about 14 degrees C/58F. I tasted the cabbage mixture before putting it in the jars and who-ee! It's salty! I'm assuming this will mellow over time as the lactofermentation works its magic.
If this works, I will definitely be doing it again. It's a really low-engery-input process, just letting salt and time do all the work!
From the Workshop.
1 day ago