Cut the cabbage into small pieces (about 2cm/1 inch).
Peel and shred the daikon radish.
Finely chop the garlic and ginger.
Mix all ingredients in a large bowl. Massage for 1 to 2 minutes.
Resting Time
Let them sit for 30 minutes at room temperature. The vegetables will release some of their water
Putting Into Jars
Put the vegetables into the jars, compacting them well as you go. The juice from the vegetables will come out and cover them.
If there is liquid in the bottom of the large bowl, divide it among the jars.
Fill the jars to about 3cm from the rim.
Insert a ViscoDisc to keep the vegetables submerged under the liquid.
Close the lid.
If there are any vegetables left in the bowl, add them to a salad.
Fermentation
Place the jar on a large dish at room temperature.
Let it ferment for at least 5 days. Fermentation will create bubbles inside the jar. This is normal!
After opening it, put it in the fridge. Kimchi can be stored in the fridge for months.
Notes
If you don't have the exact ingredients, feel free to improvise. However, the amount of salt must be about 2% of the total weight of the vegetables.Several types of equipment can be used to make this recipe. Check out our Guide to Choosing Your Fermentation Equipment.Kimchi is delicious after 5 days of fermentation but will become more refined over time! Don't hesitate to let it ferment longer.Fermented kimchi has a slightly acidic smell. If there are bubbles, it is a good sign! If there are no bubbles, that is also normal.
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