Preserves Class Follow-up: Sauerkraut & Kim Chee

Sauerkraut or Kim Chee
1 (2-pound) head napa cabbage, white or red cabbage or a mix

Small head of cauliflower 
1/4 cup sea salt or kosher salt 

Water
1 tablespoon grated garlic (about 5-6 cloves)

or two green garlic stalks

For Kim Chee:
1 teaspoon grated ginger 

1 teaspoon sugar
1 tablespoon grated garlic (about 5-6 cloves)


2-3 tablespoons seafood flavor or water 

1-5 tablespoons Korean red pepper paste (goujung)
8 ounces Korean radish or daikon, peeled and cut into matchsticks

(in this demo I am using the peeled stem of the cauliflower, since I hate to waste it!)
4 scallions, trimmed and cut into 1-inch pieces

Cut the cabbage and cauliflower. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 1-inch-wide strips or finer if desired (remember you can cut it smaller to serve, but of course you can't put the pieces back together to make them larger later! Cut the cauliflower into bite size pieces.

Salt the vegetables. Combine the vegetables and salt in a large bowl. Using your hands (gloves optional), massage the salt into the vegetables until it starts to soften a bit (the cauliflower won't soften), then add water to cover the vegetables. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1-2 hours.

Rinse and drain the vegetables. Rinse the cabbage under cold water 2 times and drain in a colander for 15-20 minutes.

Pack the cabbage into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of head space. Seal the jar with the lid.


For Kim Chee:
Make the paste. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).

Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.

Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with the lid.

Let it ferment. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready.

Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.