Data

Fermentation type: lactic acid bacteria

Edible: yes

Tastiness: great!

Recipe

Vegetables

• 1.875 kg napa cabbage
• 150 g sweet cherries
• ~2% salt by weight of vegetables = 40 g salt

Seasoning and spices

• 121 g onion
• 47 g ginger
• 23 g garlic
• 27 g gochugaru
• 1 tbsp vegan fish sauce

Instructions

• Cut the napa cabbage into quarts, then into 1 cm wide strips.
• Split the cherries and remove the pits.
• Peel and cut the onion, ginger, and garlic into larger pieces.
• Put the onion, ginger and garlic in a food processor and process until they form a paste.
• Add the gochugaru to the paste and mix well.
• Put the vegetables in a vacuum bag
• Add salt to the vacuum bag and mix as well as you can (it’s not terribly important)
• Add the seasoning to the vacuum bag and mix as well as you can (it’s not terribly important)
• 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

Packaged

2 days into fermentation

Notes

The original recipe for this comes from Fermentera 2.0 by Jenny Neikell. Unlike a more traditional kimchi, this does not include a soaking step, which I find not worth the effort.

By using a vacuum bag and sealer, we can also forego the step of bruising the cabbage, for maximum convenience.