• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

nickrey

Transforming Sauerkraut into Kimchi Using Vacuum Pickling

5 posts in this topic

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.

4 people like this

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

Share this post


Link to post
Share on other sites

""" 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 ?

1 person likes this

Share this post


Link to post
Share on other sites

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

1 person likes this

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

  • Similar Content

    • By FeChef
      This year i decided to take a 22lb turkey and remove the Leg quarters and sous vide @165F for 6 hours. I also removed the turkey crown and sous vide it @ 150F for 4 hours. Both were immediately ice chilled and put into the fridge. The plan is to reheat back in the sous vide @ 135F and right before serving time, deep fry in the turkey fryer for a few minutes to crisp up the skins.
       
      I just am just not sure the time needed to bring this pretty large whole deboned (3-4 inch at the thickest spot) turkey breast up to temp. The leg portion is about the same thickness maybe slightly thinner. Given there is 4 hours till serving time, I am wondering what effect 135F would have if left in for 4 hours? I am looking for traditional textures. Relatives will not eat if any hint of pink.
       
      Anyway, 1,2,3,4 hours @ 135F from 38F already pre cooked. 3-4 inches thick.
      thanks
    • By TdeV
      I've just cooked two lamb shanks sous vide for 72 hours at 141F in separate bags. When I opened the first bag, the shank looked and smelled great.
       
      The second bag, however, smelled bad (to me). The shank was covered in gelatinous red stuff. My husband is less smell-impaired than I, so he ate that one.
       
      The two shanks were purchased from the meat market associated with the Department of Animal Sciences at the local university where the students will have butchered the animals.
       
      I'm wondering if what's possible is that one of the shanks did not have all the blood drained out. And that the smell which I've associated with "bad" is actually the smell of blood.
    • By ulterior epicure
      Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation...
      Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal
      I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant...
      U.E.
    • By bhsimon
      I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.)   Can this be done? Is it possible to make heat-stable spheres?   What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
    • By boudin noir
      I recently did some halibut steaks sous vide. They were about 1 1/2  inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
  • Recently Browsing   0 members

    No registered users viewing this page.