Here’s what you do:

Combine water and salt and mix until the salt dissolved.

Add prepared vegetables to the brine solution. Place a plate or large plastic lid on top of the veggies and then weight on the top. All of then has to be covered with brine solution. Allow this to soak for 8 hours.

Remove the veggies from the brine mixture. Reserve the brine for later use.

Place the chilli, garlic, ginger and sweet pepper in a food processor and puree into the paste. Add the brine as needed to blend into into a loose paste. 

Massage the vegetables for few minutes to soften further.

Mix the paste into massaged vegetables well, being sure to coat each piece.

Pack the Kimchi into prepared, sterilised jars. Make sure to leave a 4cm gap at the top of the jar for the Kimchi to expand.

Leave at room temperature for 4-8 days, making sure to open the jar every day and check after 4 days for required sourness. When the desired flavour is reached, transfer the jar to the fridge. This will keep for many months refrigerated.

Kimchi

All you need is:

1/2 cabbage cut into 2cm chunks

4 radishes /2 kohlrabies sliced into 1cm rounds

1 turnip sliced 1cm thick

50g fresh ginger, peeled and roughly chopped

5 cloves garlic

5 red chillies, deseeded

3 sweet red or orange peppers

2l water

6 tbsp salt

Fermenting: Kimchi and Sauerkraut

Sauerkraut

All you need is:

1 white cabbage

1-2 tsp salt per kilo of vegetables

Spices and herbs of your choice

Here’s what you do:

Remove outer leaves and core from the cabbage and set aside.

Grate the cabbage using s food processor, grater or finely slice it by hand.

Sprinkle with half the salt and mix well using a massaging motion. It takes about ten minutes for the juice to release. If the juices are hard to release, add the rest of the salt. Add preferred herbs, seeds, spices at this stage.

Once you start to see juices in the bottom of the bowl and the cabbage seems like a steamed or cooked consistency you can stop massaging.

Pack the cabbage tightly into sterilised jar leaving 5cm gap at the top to allow the juices to rise. Place one or two outer leaves on the top of the cabbage, then place the core of the cabbage on the top of the leaf, so that when the jar is closed it will dunk the cabbage under its juices. Place the jar on the towel in case it leaks, and somewhere not too cold. It doesn’t need to be as warm as airing cupboard but not a cold room either.

Taste it after 4 days. It should taste mildly tangy. You can eat it straight away, or carry on fermenting it for a week or two depending on how strong you like it.

When it is ready, transfer it to the fridge to stop the fermentation process. It will keep for many months in the fridge.

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