But moving along to something productive and beneficial - and rewarding - and healthy - and something I have control over changing...
|One of the 5-gallon containers we have on board|
|A sink full of scrubbed veggies|
The important factor in successfully fermenting your Kimchi is to make sure that your crunchy veggies are submerged under the liquid. We did not use a brine or vinegar - we relied on the bacteria in the vegetables to do the fermenting all by themselves and mixed in sea salt to draw out the juices from the veg.
Hotspur's Kimchi includes:
Cabbage, red radish, carrot, white onion, bean sprouts, garlic, serrano chilis and black sesame seeds... and sea salt.. We don't add water... but some recipes do. We don't add sugar - some recipes do. We don't add meat or seafood - some recipes do.
How we made our Kimchi:
First, we washed our carrots, radishes and serrano chilis with fresh water and scrubbed with a veggie brush. We chopped off the ends and cut out any bad spots. We opted to slice our radishes thin and julienne our carrots thin. We used a mandoline slicer so that our veggies were cut virtually the same thin-ness. (I'll be honest with the mandolin slicer - it works great as long as you don't slice a limb off in the process, but I have only used it when making large batches of something... salsas and coleslaw to my memory. In fact, I so often just slice my veggies with a knife so I almost got rid of the slicer... until Carolyne made homemade potato chips. It's a keeper! And so is she!)
|My little helper!|
We added a couple salad spinner bowls of cabbage, handful or two of radish, julienned carrot and onion, sliced garlic - and we began pushing the roughage down into the container with a large, heavy wooden pole. We'd toss in some bean sprouts, black sesame seeds and more cabbage and continue with the pressing (or smashing!). And repeat. And repeat some more. We opted for more garlic and less chili pepper because Carolyne requested that we not make it too spicy.
We put our air tight lid on the container and then stored it in the shower - where it is cooler and dark. Everyday we check our Kimchi to make sure the roughage is submersed in the juices. If it's not, we pack it down better. Sometimes, a plate with something heavy on top of it helps to keep the veg below the liquid.
|It starts off dry. As you add a little salt and begin the pressing process it gets juicy.|
|Black sesame seeds are a nice addition|