Kimchi

A kimchi recipe which doesn't include any fish sauces but still ferments very well.

Jul 23, 2023 - Nov 4, 2023 fermented side-dish

Part 1 - Making Sourkrout

Good Units	Bad Units	Item	Directions
2180 g		Napa Cabbage	Cut, and add to large receptacle
3% (65 g)		Salt	Add to large receptacle
		Hands	Squeeze the cabbage leaves and wring out the moisture. All cabbage should be submerged
48 hrs		Time	Wait for fermentation to have matured

Part 2 - Making Kimchi

Good Units	Bad Units	Item	Directions
	1-bundle	Green Onion	Cut, and add to medium bowl
4		Large Carrots	Cut into matchsticks, and add to medium bowl
	1-bundle	Radish	Cut into matchsticks, and add to medium bowl
2-3		Cloves of Garlic	Add to blender
	1	Apple	Cut, add to blender
28 g		Ginger	Remove skin, cut, add to blender
	Heaping spoonful	White Miso paste	Add to blender
70 g		Red Pepper flakes	Add to blender
	One half	Spanish Onion	Add to blender
15 g		Sugar	Add to blender
40-140 mL		Sourkrout water	Add to blender
		Blender	Make a fine paste, then mix into medium bowl
		Medium bowl	Empty contents into Sourkrout, mix together. Compress to submerge
48 hrs		Time	Wait, then put in fridge to slow fermentation

Caveats

Don’t forget to leave head room in the large receptacle or else it may spill over as it ferments
Fermentation produces gas, and the large receptacle will explode if you put an airtight seal on it
Squeezing the cabbage may require 2-3 iterations before it can all be submerged