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.
Open in Cookpad AppSteps
- 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.
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