Nothing. Nothing is cooking in this post, because I have a new fermentation project instead! I got some kimchi starter from my mom over Easter weekend. Kimchi, in case you’re wondering, is a fermented cabbage product similar to sauerkraut but different. (It’s an east/west thing: I think kimchi is Korean and sauerkraut German – but my food geography is fuzzy at best)
I started with the simple kimchi recipe from The Kitchn. In fact I decided to follow it very closely since this is my first try. The big change was that after I’d packed everything in the jar I added some juice from my mom’s kimchi. This is a basic microbiology principle, instead of just letting it sit and hoping the right bacteria take hold adding raw kimchi juice inoculates the cabbage mix with some bacteria that I already know make good kimchi.
I made a couple of small substitutions as well. I swapped out the daikon radish for carrots and I left out the red pepper flakes. I also took their suggestion and used seaweed flakes instead of fish sauce to add umami flavor. The author recommends this as a vegetarian alternative. I was just a little weirded out by the idea of fermented fish products.
I let the jar ferment for five days, tasting it every day. The kimchi had that fermented bite by about day 3 and the extra two days it was more a fading of the fresh cabbage flavor that I noticed. I’m sure the flavors will continue to meld in the fridge.
Now I just need to decide what I’m doing with all this kimchi besides eating it as a side dish with the occasional sandwich. Luckily it keeps long-term in the fridge.