Ingredients for Asian Kim-Slaw:

• 1^1/2 shredded Chinese Cabbage, aka “Napa”.
• 1 cup of thinly sliced scallions on bias.
• 1/2 pound of shredded carrots.
• 3 cloves of minced garlic.
• 2 tablespoons of finely grated ginger root.
• 2 tablespoons of Korean Chile Flakes, or add to taste (can adjust anytime).
• 2 tablespoons of finely ground sea salt.
• 1 teaspoon of cracked pepper.
• 1/2 teaspoon of nutmeg (freshly grated is best).
• 1/2 teaspoon of allspice powder.
• 2 teaspoons of dry mustard.

Directions for Asian Kim-Slaw:

1. Shred cabbage and carrots and slice scallions. Combine in large, tall bowl. Add sea salt and toss with hands, squeezing the mixture for a few minutes to help develop a brine.
2. Add in the remaining spice mixtures and toss well.
3. Load pickling jar, tamping firmly as you proceed.  Add in any remaining brine.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the Kim-Slaw 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
7. 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 until its snug.
8. 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.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen.  After 4 days, check to see if the (contents) are sour enough for you. If they are not, just add a day and re-check.

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!

The post Asian Kim-Slaw appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

The post Kimchi Fried Rice (Kimchi Bokumbap) appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This is a wet version of kimchi. It is much faster and easy to prepare. After initial fermentation, you can adjust for more spiciness by adding extra chili flakes or even hot sauce.  This recipe makes two quarts.

– Recipe adapted by Bill Hettig

Ingredients for Kimchi:

• 1 pound of Chinese Cabbage (Napa), chopped into 1-inch squares.
• 1/2 pound of Daikon Radish cut into thin, half moon slices.
• 2 tablespoons of fresh, finely minced ginger.
• 1½ tablespoons of fresh garlic, minced.
• 3 or 4 scallions cut into thin, slanted slices.
• 2-3 tablespoons of Korean Chile flakes (gochugaru), or ½ teaspoon of cayenne (to taste).
• 1 teaspoon of sugar (optional).
• 1 teaspoon of fish sauce (optional).

Directions for Kimchi:

1. Prep the five vegetables and place in a large bowl, mix well.
2. Toss ingredients well with the chile
3. Pack a clean, 2-quart jar with the mixture, tamping lightly as you go.  Add sugar and fish sauce if using.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. 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
7. 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 until its snug.
8. 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.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the kimchi is sour enough for you. If its not, just add a day and re-check.

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!

The post Kimchi appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

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:

1. Prepare cabbage and place in a large bowl. Prepare the remaining ingredients and add to the bowl.
2. 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.
3. 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.
4. 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
5. 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.
6. 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.
7. 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!

The post Euro-Kimchi, East Meets West appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.

This recipe makes 2 quarts.

– Recipe by Bill Hettig

Ingredients for Okinawan Kimchi:

• 1 small head of shredded Napa cabbage (approximately 1 Lb.).
• 3 cups of daikon radish, shredded or julienne slices.
• 1 cup of mung bean sprouts, rinsed (or mixed bean sprouts).
• 1 cup of scallions (2-3), sliced on the bias.
• 1 tablespoon of ginger, finely minced or grated.
• 1 teaspoon of turmeric powder.
• 1 tsp of pepper (pepper boosts turmeric’s potency).
• ¼ cup of arame sea greens, soaked for 10 minutes and rinsed.
• Optional: 2 tablespoons of kimchi chile flakes (gochugaru).  This will make it more like Korean Kimchi.
• 2 tablespoons of Celtic Sea Salt or other premium brand for the brine.

Directions for Okinawan Kimchi:

1. Prepare each vegetable as described above.
2. Mix all together in a large bowl.
3. Load into a clean 2 quart wide mouth jar, tamping down lightly until 2 inches from the jar lip.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the Okinawan 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
7. 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 until its snug.
8. 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.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Okinawan Kimchi is sour enough for you. If it is not, just add a day and re-check.

Enjoy your Okinawan 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!

The post Okinawan Kimchi appeared first on Perfect Pickler Home Vegetable Fermentation Kits And Probiotics.