homemade kimchi

Kimchi homemade and so easy

This time we have conjured up a simple and quick kimchi in a FAVORITE JAR that you can have ready in 30 minutes. In Asia, kimchi is homemade and served with almost everything. Soups, stews, salads, noodles and whether it's breakfast, lunch or dinner, kimchi is always there! We usually have fermented cabbage as sauerkraut, but kimchi has a more intense, spicier and sometimes very spicy taste. We have conjured up a non-spicy version that you can add to your salad, eat as a side dish or top your avocado toast with. 30 minutes of work, mash everything into your FAVORITE JAR and the Mason jar does the rest of the work for you. After just 2-3 days you can already try your kimchi in the Ball Mason Jar | Wide | 950 ml . With our accessories for your favorite glass, your kimchi is homemade and guaranteed to be fully fermented in 2-3 days.

Accessories for your foolproof kimchi

With our Mason Jar Fermentation Starter Set for your FAVORITE JAR , you can easily pickle and preserve kimchi. But the best thing about it is the taste - extraordinary, aromatic vegetables full of vitamins! The nutrients remain completely intact or are transformed through the fermentation process. Our Mason Jar fermentation attachments " Mason Tops " allow gases to escape through the small valve. This allows the gases to leave the jar without oxygen getting in. This way, the jar remains sterile, no germs get into the jar and your kimchi is guaranteed to stay fresh. With the wooden masher you can mash the cabbage directly in the jar. The wooden stick has two different ends - perfect for wide mouth jars on one side and regular mouth jars on the other. As a perfect addition, the starter set includes 4 glass weights – so the pink kimchi stays at the bottom and the liquid at the top. Using glass weights for your Ball Mason Jar will keep the kimchi below the liquid and prevent mold from forming.

How does Chinese cabbage become kimchi?

Like sauerkraut, kimchi is made using lactic acid fermentation . The good bacteria metabolize the sugar in the vegetables and produce lactic acid. This makes your kimchi last longer, without any additional vinegar or other additives. A perfect and ingenious solution for preserving food. And by the way, kimchi tastes simply delicious, is served with every meal in Korea, and your intestinal flora will be happy too. The slot in the Mason Tops allows gases to escape without air and thus contaminants getting into your favorite glass.

Kimchi goes with everything

You can eat your homemade and quick kimchi with almost anything. If you seal it tightly with the standard two-part lid, you can store it in the fridge for several weeks, if not months. Here are some more ideas on how you can enjoy your kimchi!

• to sushi
• mixed into all cold salads
• on your avocado toast
• as a snack between meals
• in your takeaway sandwich
• with all Asian dishes and curries

After fermenting, it is best to store your finished kimchi in a tightly sealed jar in the refrigerator. It will keep for several weeks, if not months.

homemade kimchi

What you need:

• 1 x Ball Mason Jar | Wide | 950ml
• 1 x Ball Mason Jar | Wide | 700ml
• 1 x Ball Mason Jar | Elite | 475ml
• 1 x fermentation set (mason tops, glass weights, wooden tamper)
• 1 Chinese cabbage (800-1000 g)
• 1 radish
• 4 carrots
• 4 spring onions

Sauce:

• 2 teaspoons salt
• 2 tablespoons soy sauce (alternatively fish sauce)
• 1 teaspoon paprika powder
• 1/2 teaspoon chili flakes (optional)
• 1 tablespoon of cane sugar
• 1 tablespoon garlic powder
• 1 teaspoon ginger powder
• 1 piece of kombu

And here's how it works: