Data

Fermentation type: lactic acid bacteria

Edible: not known yet (but probably)

Tastiness: not known yet

Recipe

• 1730 g napa cabbage
• 230 g carrots
• 109 g scallions
• 100 g dried mango
• 125 g candied ginger
• 14 g garlic
• ~2% salt by weight of vegetables = 46 g salt

Instructions

• Cut the napa cabbage into quarts, then into 1 cm wide strips.
• Peel and shred the carrots
• Cut the remaining vegetables and fruits into small pieces
• Put the vegetables and fruits in a vacuum bag
• Add salt to the vacuum bag
• Seal the vacuum bag
• After a day or so, the vacuum bag should have inflated a bit. You can now mix the contents a bit more (without opening the bag)
• Let rest for 4 days at room temperature, then at least a week in the fridge.

Pictures

Finished

Notes

See also my first Kidchi experiment.

References

Inspired by a recipe from Fermented Vegetables by Kirsten K. Shockey and Christopher Shockey.