Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

Product Information

This speeds up your fermentation, but we prefer to simply slide our jar into the fridge and let it ferment there. Please make sure that Javascript and cookies are enabled on your browser and that you are not blocking them from loading. However, feel free to increase the amount of gochugaru or salted shrimp (or fish sauce) to season the kimchi a bit stronger if preferred. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl. You will find easy guides to creating your own soy sauce, kimchi, hot sauces, ginger beer, yoghurt, and more, as well as plenty of recipes for how best to make use of them, all beautifully presented alongside the astro-surrealist watercolour illustrations of Marija Tiurina.

Pack the seasoned Chinese leaf quarters into a a 2 litre sterilised preserving jar and press down to release trapped air. From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required.If using a blender (as in my pic), add 4 T fish sauce because it will not chop without additional liquid. In my case, the cabbage was not salty enough (depending on the type of salt and cabbage, it comes out a little different each time) so I added extra fish sauce (2 Tbs). After a day, check on the kimchi and “burp” it using a clean spoon to press down on the tightly packed cabbage to push out any trapped air bubbles. We honour Aboriginal and Torres Strait Islander peoples' continuous connection to Country, waters, skies and communities. You just need to salt until the leaves become bendable and this happens much faster with green cabbage.

There are already several excellent books about fermentation, but Read brings a freshness to the subject, which gave me an itch to do more of it. This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish. Of Cabbages and Kimchi is a deep-dive into the world of fermentation, focussing on ten living ferments (fermented foods that are not cooked or pasteurised) and exploring their history and their flavour potential. Through his own journey with kimchi, and then literally everything else, James Read captures the unbridled joy of discovery, a joy that he contagiously passes on with scores of fun, feasible recipes, while Marija Tiurina’s accompanying illustrations bring this magical microbial world to life with imagery that would make Lewis Carroll proud. In my case, the cabbages were not salty enough (depending on the type of salt and cabbage, it comes out a little different each time) so I added extra fish sauce – 2 T.You can substitute green cabbage for napa cabbage in kimchi and reduce the time needed to salt the cabbage. Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang. Three to seven days after fermentation has begun, your kimchi should be ready – it’ll be quicker if you’ve put it somewhere warmer.

Here, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurised - and puts them under the microscope. Look in the housewares section of Asian markets for glass or plastic kimchi containers, which have become popular.In a food processor fitted with a chopping blade, purée the radish, pear, white onion, ginger, garlic, Korean red pepper powder, and fish sauce (if using) into a smooth paste. You can use other types of cabbage in kimchi such as green, savoy, red or other greens like Swiss chard or Bok choy. Check your kimchi daily for signs of fermentation (bubbling and a change in smell – you might notice a ‘pear drop’ aroma) and continue to open the jar twice a day to let gas escape once it has begun fermenting.