Thursday, April 26, 2012

Sauerkraut, Kimchi & Tropical Fruit - OH MY!!


 I taught a super fun class tonight at the Bosch Kitchen Center.  It was a hands-on class where everyone made their very own Kimchi with the Perfect Pickler.  Everyone learned how to make Kimchi , Sauerkraut, Fermented Tropical Fruit, Herbed Cashew Cheese, Paprika Cheese Ball, Almond Yogurt and Almond Milk.  Everyone also learned how to make Kimchi Fried Rice (Kimchi Bokumbap) YUMMY!! I will post pictures & recipes for all of these in the next couple of weeks.  Below are recipes for Sauerkraut, Kimchi & the Tropical Fruit Mix.  The Perfect Pickler is an amazing tool that makes fermenting vegetables and fruits fail proof.  To read more on the benefits of cultured/fermented vegetables, fruits and nuts, CLICK HERE.
Everyday Kimchi- Makes 2 quarts

3/4 pounds Napa cabbage (buy a pound, save a couple outer leaves) Cut into 1” pieces.
1/2 pound Daikon radish ( or mix of daikon and carrot) peeled, julienne slices or shredded)
3 large scallions, trimmed and cut into thin, slanted slices
Fresh garlic, 2 TBS minced
Fresh ginger, 2 TBS peeled and minced
Korean chile flakes, 1  to 3 TBS to taste. (You can adjust after fermenting)

Brine:
2 cups water to 1 rounded TBS. sea salt

Cut cabbage into 1” squares.  Add remaining  ingredients and pack into jar.  Leave 3” space at at top of jar.  Add whole cabbage leaves on top of Kimchi mixture.  Place brine overflow cup on top of mixture and carefully add brine until you just cover the top of the mixture by quarter inch or so.  You now have extra air space for expansion.  
Recipe by Bill Hettig (Creator of the Perfect Pickler)

Savory Sauerkraut – 1 qt.


2 - 1/4  lbs cabbage (finely shredded)
Save several round pieces of cabbage cut from top as well as a 1” square chunk to place on top of kraut.
1 TBS (scant) fine sea salt
1 tsp caraway seeds


Cut round pieces out of top of cabbage to use on top of kraut mixture.  Shred cabbage and add salt.  Work cabbage with hands until you start creating a nice brine. Use a wooden kraut masher to break up cell walls of cabbage and help to form brine.  Mix cabbage with caraway seeds.  Pack tightly into qt. jar until several inches from top.  Place cabbage rounds on top of kraut mixture and then place 1” square cabbage chunk (cut from center of cabbage) on top of cabbage rounds.   Place brine cup on top of cabbage chunk and seal lid.
Recipe by Bill Hettig (Creator of the Perfect Pickler) Pin It

14 comments:

  1. I still want this thing! It is so so cool!!! And how cute are you in your class! If only I lived closer and could come!

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  2. Looks wonderful and healthy! I'm sorry I was not able to make it to the classes. The tropical fruit looks devine. I'm interested in pickling and the "perfect pickler" looks totally easy to use. Wierd question.... Once you pickle all of those veggies do the bottles go into the fridge and what is the shelf life? Do you just dish up and eat plain?

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    Replies
    1. Thank you! Once you pickle the veggies & fruit they are refrigerated and last for months there. You can just dish them up and put with a meal, eat plain or you can make a meal like Kimchi Fried Rice-Super Yummy with brown rice. We made this dish at my class and it was so tasty and good for you. The Perfect Pickler makes it super easy and fun-you would love it. Let me know if you have any additional questions:)

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