International Cuisine > Cooking Techniques Across Cultures > Fermentation (International) > Sauerkraut (German)
Kimchi Sauerkraut Fusion
A fusion recipe combining the best of German Sauerkraut and Korean Kimchi. This recipe adds a spicy and complex flavor to your classic sauerkraut, using Gochugaru, Ginger and Garlic.
Ingredients
- 2 kg Green Cabbage
- 50 g Kosher Salt or Sea Salt (non-iodized)
- 3 tbsp Gochugaru (Korean Chili Powder)
- 6 cloves Garlic
- 2 tbsp, grated Ginger
- 2 tbsp Fish Sauce (optional)
- 3 stalks, chopped Green Onions
- 1 tsp Sugar
Preparing the Cabbage
Remove the outer leaves of the cabbage and rinse it thoroughly. Cut the cabbage into quarters and remove the core from each quarter.
Shredding the Cabbage
Shred the cabbage finely using a mandoline, food processor, or sharp knife. The finer the shred, the easier it will ferment.
Preparing the Kimchi Paste
In a bowl, combine the gochugaru (Korean chili powder), minced garlic, grated ginger, fish sauce (if using), chopped green onions, and sugar. Mix well to form a paste. Adjust the amount of gochugaru to your spice preference.
Salting and Massaging the Cabbage
Place the shredded cabbage in a large bowl. Sprinkle the kosher or sea salt evenly over the cabbage. Massage the salt into the cabbage for 5-10 minutes, until it becomes limp and starts to release liquid.
Mixing with Kimchi Paste
Add the kimchi paste to the salted cabbage and mix thoroughly, ensuring that the cabbage is well coated with the paste. This is where the flavor infusion happens!
Packing the Mixture
Transfer the cabbage mixture to a clean fermentation vessel (ceramic crock, glass jar, or food-grade plastic container). Pack it tightly, pressing down to release more liquid. If necessary, add a weight to keep the cabbage submerged.
Fermentation Process
Cover the fermentation vessel loosely. If using a jar, use an airlock or a cloth secured with a rubber band. Place the vessel in a cool, dark place (18-22°C or 65-72°F) for 3-5 weeks. Check the sauerkraut regularly, removing any scum or mold that forms (this is rare if properly submerged). Taste after 3 weeks to check the flavor. Continue to ferment until it reaches your desired sourness and spiciness.
Storing the Kimchi Sauerkraut
Once the sauerkraut has reached your desired flavor, transfer it to clean jars and store it in the refrigerator. This will slow down the fermentation process. It can be stored for several months, with the flavor continuing to develop over time.
Nutrition Facts Estimated per 100g of product
Calories: 25-30 kcal, Carbohydrates: 5-6g, Protein: 1-2g, Fat: <1g, Sodium: Varies depending on salt and fish sauce content, Fiber: 2-3g, Vitamin C: High, Vitamin K: Present
Other Considerations for Nutrition
This fusion sauerkraut incorporates ingredients from kimchi, adding to its probiotic benefits and flavor complexity. Be mindful of the sodium content due to the added salt and fish sauce (if used). The addition of gochugaru provides antioxidants and a spicy kick. Nutrient content can vary slightly based on the fermentation process and precise ingredients used.
FAQ
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Can I adjust the spiciness?
Yes, you can adjust the amount of gochugaru (Korean chili powder) to your desired level of spiciness. Start with a smaller amount and add more to taste. -
Is fish sauce necessary?
No, fish sauce is optional but adds a depth of umami flavor. If you prefer a vegetarian version, you can omit it or substitute with a small amount of soy sauce or tamari. -
What if my sauerkraut doesn't ferment properly?
Ensure that the cabbage is fully submerged in its own liquid or brine. Also, make sure that the fermentation vessel is kept in a cool, dark place. If you see mold or a bad smell, discard the batch. -
Can I add other vegetables?
Yes, you can add other vegetables like daikon radish or carrots for added texture and flavor. Shred them along with the cabbage.