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From Bridge Gardens: Fermenting Kimchi with Justin and Rick
By Kathleen Kennedy
Join Rick Bogusch as he once again welcomes community gardener Justin Ruaysamran for the fourth in a series of videos on fermented vegetables. This time, Justin and Rick talk about fermenting kimchi. Watch now!
Basic Recipe
- chopped nappa cabbage
- various vegetables sliced or chopped
- carrots
- radish
- green onions
- fresh ginder
- any other root veggies that one likes
- broccoli rabe or whatever you like
- fish sauce - if you’re vegetarian you can omit
- salt
- hot peppers
- rice flour
- sugar - to feed the bacteria
![block.image[0].title](/assets/images/IMG_3422.JPG)
In the video, Justin breaks down the steps and how much of each ingredient to use.
Once the ingredients are mixed in a large bowl, they are placed inside a crock or large mouth jar like a pickle jar and left for 3-5 days in a cool place out of the sun.
The kimchi will naturally ferment and produce liquid, and the vegetables should periodically be pushed down to release the gasses and keep them submerged.
It’s ready to eat when you like the taste. Some people leave it to ferment for months, others like it fresh after just a few days.
![block.image[0].title](/assets/images/IMG_3432.JPG)
Thank you Justin for sharing your expertise with us once again. If you’re interested in learning more about fermented foods check out Justin’s Instagram, @Justinmakesmyown
