20gfine sea salt**(We recommend fine grey sea salt from Maison Orphée, with a pleasant mineral taste and a powdery texture that makes it easier to incorporate)
10gwakame and kombu* seaweed*(We recommend wild hand-picked seaweed from Gaspésie, Quebec by sea farmer Varech Phare Est)
Cut the napa cabbage into small pieces about 2.5cm (1 inch) wide.
Cut the carrots and daikon into very thin julienne strips (ideally with a mandolin, or a chef's knife).
Puree garlic and ginger in a food processor. Add a little water if you wish to make it smoother.
Finely cut the seaweed.
In a large bowl, mix all the vegetables with salt, gochugaru pepper, and seaweed.
Gently massage the ingredients for 1 to 2 minutes, or until vegetables are well disgorged.
Fill the jar and as you go along, pack them carefully to remove air pockets. Leave some space at the top of the jar (about 2.5cm/1 inch). (Pro tip: We don’t massage the vegetables excessively. We treat vegetables with respect and kindness! We believe that for kimchi, you just have to incorporate the ingredients properly (correctly) to get good result.)
Place the Ziploc bag in the jar over the vegetables, with the opening facing up.
Fill the bag with brine (a mixture of 1 litre water + 1 tbsp of salt).
The bag should now fit the top of the jar perfectly, leaving no space between the air and vegetables.
Do the same with the second jar.
Let them ferment at room temperature for 5 days.
Remove the Ziploc bags, close the jars, then put them in the fridge.
Begin tasting after 3-4 days. Keep in the fridge to stop fermentation.
At Tout cru! fermentation, we like to ferment it for 5 days at 26°C (78.8°F) then refrigerate until ready to be sold, 6 to 8 months later.However, at home, we also like to eat our kimchi after just 2 days of fermentation. It still tastes fresh and lightly fermented, but already offers the benefits of lactic acid bacteria.You can use the equipment of your choice (see How to choose your lacto-fermentation equipment). Tout cru! fermentation recommends the Ziploc bag technique to keep the vegetables covered, but you may prefer other techniques.
You can use the equipment of your choice (see How to choose your lacto-fermentation equipment). Tout cru! fermentation recommends the Ziploc bag technique to keep the vegetables covered, but you may prefer other techniques.
Have you tried it?Share and tag @revolutionfermentation!
About Tout cru! Fermentation
Founded in 2015 in the Montreal area (Quebec), Tout cru! Fermentation is the creator of a line of tasty lacto-fermented products made from local and organic vegetables. Tout cru! Fermentation is a producer of kimchis, sauerkraut, radishes, pickles, hot sauces, and more. Their products can be found in more than 100 points of sale in Quebec and on their website.