Adam's Kimchi #2
- Rough chop the cabbage and add fish sauce, soy sauce, salt, and sugar to a bowl and then transfer to a vacuum seal bag. Vacuum sealing the vegetables allows us to skip the traditional step of pounding the cabbage to help it release the juices. Allow the cabbage to sit in vacuum sealed bag for 30 minutes to an hour.
- While the cabbage is in the vacuum seal bag, julienne the carrots and daikon and chop the scallions
- Next, add the garlic, habanero, dried chilies, and ginger to a food processor. Add the cabbage liquid if necessary to help chop.
- Combine all of the processed vegetables with the juice from the vacuum sealed bag. Add vegetable culture starter or 2/3 cup juice from the last Kimchi batch.
- Combine in a gallon glass container and seal. Store at room temperature for 1-2 weeks and then refrigerate and enjoy.
St. Eddie's Devil Sauce
I love how that bright pink sauerkraut dresses up an otherwise beige plate. Plus, the probiotic benefits of the condiment is awesome. I am aiming to eat fermented foods with every meal. It's a delightful shift!