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

Printable Recipe

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.

Printable Recipe 

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)