Fermentation is a very old method of preserving food. Firm vegetables such as white cabbage and carrots are particularly suitable for stocking up on. But what about the mild Chinese cabbage?
Is Chinese cabbage suitable for fermenting?
Chinese cabbage isvery suitable for fermentationand can be preserved for a long time. Fermented Chinese cabbage is very well known from Korea, where it is used as kimchi is a central part of the country cuisine.
What does fermentation mean?
This preservation method, which is one of the oldest in the world, involveslactic acid fermentation, which is started by adding s alt. Various types of vegetables can be fermented, i.e. pickled in s alt - in addition to Chinese cabbage, for example white cabbage, peppers, pumpkin or spring onions.
What ingredients are needed to ferment Chinese cabbage?
In order to ferment Chinese cabbage, you needS altin addition to the vegetables themselves. If you want to make kimchi, the Korean fermented Chinese cabbage, you will also needgarlic, ginger and chili
As far as kitchen utensils are concerned, in addition to a cutting board and a sharp knife, there will be enoughlarge bowlrequired as well as sterilizedpreserving jars or alternatively screw-top jars. A traditional clay pot is also suitable for larger quantities.
Tip
Metal or plastic cans with lids are not suitable due to a possible reaction with the material during fermentation.
How do you ferment Chinese cabbage?
Follow our step-by-step instructions:
- Clean and wash Chinese cabbage andcut into bite-sized pieces.
- The vegetable pieces in a bowlPress firmly together until juice comes out.
- Vegetable pieces and juicefill into preserving jars or into a clay pot.
- Add s alt (about 20 g per kg of Chinese cabbage) and mix everything thoroughly.
- Fill with water until the vegetable pieces are completely covered.
- Close the preserving jars and store at around 20 °C.
If a clay pot is used, the Chinese cabbage must be covered with a plate and weighed down with a weight.
How long does fermentation take?
Once fermentation by the resulting lactic acid bacteria has begun, it takesat least a weekfor complete fermentation. We recommend allowing the Chinese cabbage to ferment for longer, just as we know from sauerkraut - after a good 3 weeks the taste is much more intense and aromatic. Chinese cabbage fermented in a clay pot can then be poured into jars for storage. if it is not consumed promptly.
How long does fermented Chinese cabbage last?
Fermented Chinese cabbage in a jar has a shelf life ofat least half a year, and often much longer, up to several years. It is important that the vegetables never come into contact with oxygen and are always completely covered with brine.
Tip
Maintain meticulous cleanliness
When fermenting, it is important to work cleanly so that the vegetables do not spoil during lactic acid fermentation. Freshly washed hands, clean kitchen utensils and sterilized preserving jars are mandatory. In addition, if the temperature is too high during fermentation, harmful bacteria can form - it should not be more than 20 °C.
