A couple years ago, I had a freelance project in which I made three sauerkraut variations. I loved the recipe development process and the fact that I had multiple jars of delicious kraut in my fridge when I was done. However, the piece got killed and the recipes and photos never saw the light of day.
I knew that the time would eventually come around for these recipes and the time is now! I’m going to share these tasty variations over the course of the next several weeks. I hope you like them!
Kimchi Kraut Recipe
- 1 1/2 pounds cabbage thinly sliced
- 8 ounces daikon grated
- 4 scallions sliced
- 4 garlic cloves minced or pressed
- 3 tablespoons finely chopped fresh ginger about 1 ounce
- 2-3 tablespoons gochugaru use more or less based on how spicy you want your finished kraut to be
- 1 tablespoon pickling salt
- Place cut cabbage, daikon, scallions, garlic, ginger, gochugaru, and salt in large bowl.
- Using your hands (if your skin is sensitive, wear food safe gloves), knead the ingredients together, squeezing firmly to help release liquid from the veg.
- When the volume in the bowl appears to have reduced by half, pack the massaged veg into a wide mouth quart jar in layers, firmly pressing it down each time before adding more (the entire batch should fit into a single quart jar).
- Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar. Loosely cap the jar (or top with an airlock, if you have one), position it on a small saucer or plate, and place it in a cool, dark spot.
- Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal).
- After a week, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.
I am surprised you only check/tamp it down every other day, I have always had to press it down at least once when temps are 20-25C (room temp) twice a day when fermenting in summer temps. I also find a ferment goes faster/is more vigorous with ginger in it due to the natural yeast found on ginger.
Heads up – sugar is listed in your ingredients, but doesn’t appear in the instructions.
That’s so weird! It shouldn’t be there at all! Must have been an accidental copy. I will fix it right now.
Thank you for the recipe. I don’t really care for store bought but this is delicious. I am such there will always be a far fermenting on my counter.
You read my dreams! I recently bought some organic sauerkraut with jalapeños, which made me long for kraut with the kick of kimchi. Can’t wait to taste it!
I hope you like it!
What’s everyones favorite way to use this? I have a few jars made, and it’s good plain but wondering how people cook with it or integrate it into a meal.
I love it in a quesadilla. https://foodinjars.com/recipe/preserves-in-action-kimchi-quesadilla/
My new favorite way to make a kraut and a kimchi!
All the benefits of a kraut, and all the flavor of a kimchi without the funk.
Can you can this? I typically can using a water bath
Here are instructions on canning sauerkraut. https://nchfp.uga.edu/how/can_06/sauerkraut.html
How much does this make? Need to know how many jars to get ready!
As written, the recipe makes approximately 1 quart.