Kimchi-Style Fermented Sauerkraut Recipe
Kimchi-Style Fermented Sauerkraut is a flavorful and healthy twist on traditional sauerkraut, combining the tangy, spicy elements of kimchi with the crispness of fermented cabbage. This recipe uses simple, fresh vegetables and spices, fermenting them naturally over weeks to develop a delicious probiotic-rich condiment perfect for enhancing a variety of dishes.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 672 hours 25 minutes
- Yield: 16 servings
- Category: Condiment
- Method: Fermentation
- Cuisine: Korean-inspired
- Diet: Vegan
Ingredients
Vegetables
- 440 g savoy cabbage (chopped)
- 50 g green onions (chopped)
- 60 g carrots (julienned)
- 30 g turnips or daikon radish (sliced)
- 12 g garlic (minced)
- 7 g ginger (minced)
Seasoning
- 2 tbsp gochugaru chili flakes
- 20 g sea salt (do not use iodized table salt)
Liquid
- 200 g water (filtered or dechlorinated, see notes)
Instructions
- Mix the ingredients: Combine all the vegetables, garlic, ginger, gochugaru chili flakes, sea salt, and filtered water in a large bowl. Mix thoroughly, kneading the cabbage lightly with your hands to help release moisture. Let the mixture sit for about 30 minutes to wilt.
- Pack the jar: Transfer the vegetable mixture into a fermentation jar, pressing down firmly to eliminate air pockets and ensure the vegetables are submerged under their brine. Pour any remaining liquid from the bowl into the jar, making sure to scrape the bowl to include all salt and chili flakes.
- Set the weight: Place a fermentation weight on top of the vegetables to keep them fully submerged beneath the brine, which is essential to prevent mold growth.
- Secure lid: Place the fermentation lid on the jar. If using a fermentation-specific lid, secure it tightly. If using a Weck jar, avoid clamping the lid to allow gases to release during fermentation.
- Ferment: Leave the jar at room temperature (around 18–22°C / 65–72°F) for 2 to 4 weeks. Taste the kimchi-style sauerkraut periodically until it reaches your desired level of tanginess and flavor complexity.
- Store: Once fermentation is complete, replace the lid with an airtight one and store the jar in the refrigerator to slow fermentation. You may remove the fermentation weight, but ensure that the cabbage remains submerged under the brine to protect it from spoilage.
Notes
- Water should be filtered or dechlorinated as chlorine can inhibit fermentation.
- Use sea salt or kosher salt – avoid iodized table salt as it can interfere with the fermentation process.
- Ensure all vegetables stay submerged below the brine to prevent mold and promote safe fermentation.
- The fermentation duration depends on ambient temperature and personal taste preference; cooler temperatures slow fermentation, warmer ones speed it up.
- If using a Weck jar or similar, do not clamp the lid to allow fermentation gases to escape.
