Kimchi the fast way

Many households nowadays have a delicious kimchi in the refrigerator. The problem, however, is that the fermentation process is time-consuming. But that changes today with the Clip Top Jar Vacuum Lids from Airtender.

Kimchi can be expensive, so why not try making it yourself? It's simple, keeps well in the refrigerator and is good for your health. There are few ingredients as delicious and beneficial as this Korean main dish. In addition to being good for intestinal health, it also helps maintain healthy blood sugar levels.

You can use kimchi in noodle dishes, as a topping on rice bowls, or even as a meat substitute in sandwiches. There are countless recipes for kimchi, but here’s a basic version that’s perfect for beginners.

Preparation time: 20 minutes (plus 2-3 days fermenting)
Servings: 1 large clip top jar

INGREDIENTS:

• 1 large white cabbage
• 4 carrots
• 40 grams of fresh ginger
• 2 cloves of garlic
• 1 tbsp gochugaru (Korean chili flakes) or regular chili flakes
• Additional: a clean Weck jar

PREPARATION METHOD:

1. Slice the white cabbage into fine strips (a mandolin works well for this), but set aside a few large leaves.
2. Press the garlic and finely chop the ginger.
3. Peel the carrots and cut them into thin slices (a mandolin can also be used here).
4. Combine all these ingredients in a large bowl. Sprinkle with 3% salt (e.g., 30 grams of salt for 1 kilogram of vegetable mix).
5. Let the mixture sit for 15 minutes to release moisture. Then knead it until enough moisture is drawn out (it should be moist but not dripping).
6. Place the vegetable mixture into your Weck jar, ensuring the vegetables stay submerged by placing a large cabbage leaf on top and tucking it in around the edges.
7. Put the jar on a plate in a room-temperature space. It will start to bubble and fizz. Taste the kimchi after four days. If you like it, move it to the refrigerator to stop the fermentation process. If this is not the case, vacuum again and allow to ferment further.