Euro-Kimchi is a unique twist on traditional sauerkraut by borrowing ingredients and flavors from our friends to the East. East meets West with Euro-Kimchi!
This recipe makes 1 quart.
– Recipe by Bill Hettig
Ingredients for Euro-Kimchi:
- 2 ½ pounds of shredded cabbage.
- 2 cups of grated daikon radish.
- 1 tablespoon of chopped garlic.
- 2 teaspoons of grated gingerroot.
- 2 tablespoons of kimchi chile flakes (gochugaru).
- 1 cup of minced scallions.
- 1 tablespoon of Celtic Sea Salt of other premium brand for the brine.
Directions for Euro-Kimchi:
- Prepare cabbage and place in a large bowl. Prepare the remaining ingredients and add to the bowl.
- Sprinkle salt over ingredients in the bowl. Traditional sauerkraut is made by drawing out the liquid in the cabbage to create the brine – not by adding liquid to the recipe. Two easy methods are to pound the cabbage with a one-piece rolling pin held vertically or by massaging the cabbage with your hands. This is similar to kneading dough but is basically just squeezing the cabbage repeatedly. It should only take approximately 10-15 minutes but this depends on the freshness of your cabbage.
- After a generous brine has formed, load a clean 1 quart jar with the mixture, tamping and submerging the mixture after each addition. When well-packed with 2 inches of space remaining at the top, pour in any additional liquid left into the bowl.
- Use some sort of weighty object to hold the kimchi under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
- Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
- Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
- Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Euro-Kimchi is sour enough for you. If it is not, just add a day and re-check.
Enjoy your Euro-Kimchi! For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!
