I recently purchased a Harsch fermenting crock and made up my first lot of Sauerkraut, which is absolutely delicious.
I've also wanted to make some Kimchi but feel that I won't use the large amount that using the crock would create. Short of giving it away to friends (a reasonable solution), I decided to experiment with transforming the kraut into kimchi.
Reasoning that the sauerkraut is already full of lovely fermented goodies, it seemed that I'd need to add some other elements such as carrot and onion as well as some additional flavourings.
What I did was put some sauerkraut in a vacuum pack bag along with some finely sliced onion and some shredded carrot (again finely cut on a mandolin, this time with the medium slicing blade added). To this I added three different types of chili: A squirt of Sriracha sauce, some crushed fresh chili, and some ssamjang fermented chili paste. I also added some crushed garlic.
In order to infuse the extra flavourings into the sauerkraut and to part process and force the mix plus sauerkraut juice into the onion and carrot, I used my chamber vacuum sealer. By running a full vacuum four times with no sealing I was able to mix all the ingredients and infuse them into the vegetables.
The result was very tasty, still crunchy, and a very good substitute for conventionally made kimchi. I'm going to do it again, next time experimenting with some additional elements.