I get this kimchi that I absolutely love. It is called Farmhouse Culture… I actually get a little Pavolov’s response when I even think about it. Wierd, I know, but don’t judge, ferments are my jam!
So as it would happen, when I get to the bottom of the bag (yes… They come in a bag😜) I cannot just throw away the juice. So I end up just saving like 4 bags worth of juice & hoarding it in my fridge for… Like… Ever….
Well today I had had enough of the crazy kimchi juice hoarding thing & I decided to use it to start a new batch of my own kimchi. The probiotic culture in that juice is pretty amazing & their flavors are right on…
So a fermenting I went!
- 1/2 head Napa cabbage chopped
- 1/2 head small traditional cabbage
- 1 carrot grated
- 1-2″ piece ginger chopped
- 1 daikon peeled & chopped (if you have it)
- 1 leek white part chopped (if you have them)
- Kimchi juice of 4 bags
Place it all in a big bowl & massage liquid into veggies. Let sit for a while, then pack it into a large wide mouthed Ball jar. Weight it down with something heavy. I use a heart shaped paper weight. Make sure that all veggies are submerged. This create a lacto ferment environment. Sit it on your counter for 1-3 weeks (I like 3) with a dish under it. Check on it from time to time & push the weight down to keep the veggies submerged. Occasionally you might get a small bit of cabbage on top of the fluid that will start to get white. Just scoop it off & carry on. Refrigerate after it is done fermenting & enjoy!
My fave way to use this kimchi is on salads, with sausages, or in lettuce wraps. Yum!