California Farm Instant Kimchi and Sauerkraut
We ran out of home made sauerkraut, I am making a new batch, but sauerkraut fermentation takes a few days to a few weeks till ready. Here is instant sauerkraut, a one hour adaptation of a two hour Russian recipe. The combination of coarse rock salt, bruised cabbage and bruised leeks or onions activates fermentation. If you bruise the cabbage and leek till they release their juices, you can get sauerkraut in a day. If you sautee bruised sauerkraut, you get fresh sauerkraut in an hour.
The combination of napa cabbage with coarse rock salt, green mexican onions and winter carrots, and spices, all bruised, then squeezed, makes delicious kimchi in a day.
California Farm Instant Kimchi and Sauerkraut
We ran out of home made sauerkraut, I am making a new batch, but sauerkraut fermentation takes a few days to a few weeks till ready. Here is instant sauerkraut, a one hour adaptation of a two hour Russian recipe. The combination of coarse rock salt, bruised cabbage and bruised leeks or onions activates fermentation. If you bruise the cabbage and leek till they release their juices, you can get sauerkraut in a day. If you sautee bruised sauerkraut, you get fresh sauerkraut in an hour.
The combination of napa cabbage with coarse rock salt, green mexican onions and winter carrots, and spices, all bruised, then squeezed, makes delicious kimchi in a day.
Cooking Instructions
- 1
Wash and quarter cabbage, remove solid inner core, slice leek or mexican onions lengthwise, wash, slice all in 1/2” strips, inner core in 1/8th inch slices. Sprinkle with coarse rock salt, flatten with mallet on baking dish till cabbage and leek or mexican onions release their juices. Let sit half and hour, pour off salt with juices.
- 2
For sauerkraut. Boil water with vinegar, apple cider and spices in deep skillet. Taste, add water if too stringent. Ten minutes.
- 3
Add cabbage, leek and their juices to sauerkraut solution in cast iron skillet, pound with mallet to release all juices, and sautee till soft. Ten minutes.
- 4
Scoop sauerkraut into wide mouth mason jar, immerse in sauerkraut juice, ferment in open jar to crisp and cool. Taste. Serve cold.
- 5
For kimchi, bruise individual leaves of napa cabbage with wooden mallet, cover with shrmp paste, gochujang sauce, soy sauce and fish sauce, sprinkle with salt, stack on top of each other, let sit half an hour. Pour off liquid. Add other ingredients and spices, eat fresh or place in open mason jar, ferment and cool. Makes 12 cups. Taste, serve.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
California Farm Fresh 3 day Sauerkraut California Farm Fresh 3 day Sauerkraut
White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration.
-
California Farm Fresh Sauerkraut Mash California Farm Fresh Sauerkraut Mash
The smell of fresh sauerkraut in the kitchen makes this simple and inexpensive meal feel special. The veggies stay crunchy in the mash. This recipe takes an extra 20 minutes to make the fresh sauerkraut from scratch, but still a quick meal, under one hour. Served with sweet and sour gravy made from cooking juices. -
California Farm Red Cabbage Sauerkraut California Farm Red Cabbage Sauerkraut
Red Cabbage, sweet red apples, strong yellow onions, special spices, you will love this red cabbage sauerkraut. As a cold summer salad or mixed with mashed potatoes to make a warm meal. The special spices used are available on the internet, but here is the recipe to make them yourself anytime.#GlobalApron -
California Farm Fermented Napa Cabbage Kim Chi California Farm Fermented Napa Cabbage Kim Chi
When the summer heat is gone from inside our farm kitchen, we salt and ferment cabbages to make sauerkraut and kim chi. Our version of kim chi makes one quart jar from one fresh Napa cabbage, we use this delicacy to spice up bland dishes like boiled beef, stewed chicken, or steamed white fish. I am sharing our kim chi marinade paste taste test with you in here so you can perfect your pepper heat balance. -
California Farm Watermelon Punch and Pickled Kimchi Rind California Farm Watermelon Punch and Pickled Kimchi Rind
No waste when you make this watermelon punch from a ripe organic watermelon and make a delicious sweet and sour pickle of the rind at the same time, and kimchi. The rind is half the weight of the melon, no need to throw away organic watermelon rinds, no pesticides.#GoldenApron23 -
California Farm Young Green Cabbage KimChi California Farm Young Green Cabbage KimChi
Abundance! After a wet and mild winter, green young cabbages are 29 cents a pound, and gorgeous quality! March is the time to ferment green cabbage kimchi. In October, we ferment Napa cabbage kimchi.Per person, half a pound of kimchi cabbage per person per month is a good rule of thumb, that is 4 green cabbages per year till next harvest. Small cabbages of 3 pounds are the best.Using the Pogi method means I cut upwards from the stem, split and quarter the trunk and leave the top leaves attached. It is traditional Korean, it makes sense to me to leave vegetables whole. -
Easy Kimchi Easy Kimchi
I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only
-
California Farm Kim Chi Pork Eggrolls California Farm Kim Chi Pork Eggrolls
Stirfried fresh cabbage, pork, and carrots are traditional ingredients in fillipino and indonesian eggrolls. Sauerkraut cabbage or kim chi instead of cabbage taste great too, heated as luncheon, cold as snacks, dipped in a delicious black garlic or palm sugar lime juice sweet and sour dipping sauce. Here is the recipe for a special appetizer. -
Authentic Kimchi Authentic Kimchi
I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.Brine the Chinese cabbage in salt properly beforehand.The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)
-
Homemade Kimchi Homemade Kimchi
Kimchi is a Korean dish made from napa cabbage, chili flakes, garlic, ginger, and fish sauce. It’s spicy, tangy, and full of flavor, thanks to the fermentation process. Kimchi is usually served as a side dish but can also be added to other meals. It’s not only tasty but also good for your digestion because of the probiotics it contains. It’s a key part of Korean cuisine and a must-try for anyone who loves bold flavors! Enjoy!
-
Vegan kimchi Vegan kimchi
This is my ex mother in law recipe korean I just took out the tiny shrimps and burying it in the ground for a month. True Story
-
Mul (Water) Kimchi Instant Pickles Mul (Water) Kimchi Instant Pickles
I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty.I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious.Don't throw away the vegetable juice released from the salt - you can use it!Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei
More Recipes
Comments