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Transforming Sauerkraut into Kimchi Using Vacuum Pickling

Modernist

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4 replies to this topic

#1 nickrey

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Posted 21 January 2014 - 12:45 AM

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.


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Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
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#2 rotuts

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Posted 21 January 2014 - 05:34 AM

"""  By running a full vacuum four times with no sealing I was able to mix all the ingredients and infuse them into the vegetables. ""

 

Ive been thinking about this same subject for a few days, after seeing the vid for the PolyScience Chamber Vac  ( USD 1,000 )

 

Id be very interested in other chamber vac experience here on these sorts of thing

 

many thanks !

 

BTW  would you consider sealing the 'kimchi' in the bag so as to keep it in the refrig for a few days? as an easy storage method ?


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#3 mgaretz

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Posted 21 January 2014 - 08:28 AM

That wouldn't strictly take a chamber vac as long as your clamp type can use canisters.

#4 rotuts

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Posted 21 January 2014 - 08:55 AM

I meant to say sealing the bag after the 4 vac's as a simple way to keep the kimchi in the refrigerator


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#5 nickrey

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Posted 21 January 2014 - 03:21 PM

That would work but as I was doing this for immediate consumption it was unnecessary.

Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog






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