I’ve been making sauerkraut and kimchi for about a few months now. It’s harder to get Napa cabbage for kimchi. So I decided to make kimchi using regular cabbage… my version of krautchi is born. There are other versions out there. I just threw in whatever I felt like. And I even just added in the Korean pepper flakes until I like the color. Very scientific and precise ;). Though, I am actually loving krautchi more than regular kimchi because the cabbage is so crunchy but with the delicious spiciness you get with kimchi. Can you make this without Korean pepper? Sure. It won’t have the same flavor profile but I’ve used paprika and regular pepper flakes before with regular kimchi. Go ahead! Don’t be afraid to experiment.
On another note, did you know that just 2 oz of sauerkraut has more probiotics than a bottle of probiotic pills? And with krautchi, you get all the extra flavor as a bonus. Here’s how I make it:
1. Cut up cabbage. Use 3/4 Tablespoons of kosher or sea salt per pound of cabbage. Massage the salt all over the cabbage.
2. Add in julienned carrots and daikon and cut up green onions. I use this to julienne the daikon and carrots.
3. Cut up a pear, ginger, and garlic and process it into a paste in the food processor. Work in the paste and Korean pepper flakes into all the vegetables.
5. Stuff everything in a jar. I weigh it down with a 4 oz jelly jar with clean rocks in it.
I was impatient and started eating my krautchi at 9 days. It was crunchy and delicious! Now everything is gone and I’m waiting impatiently again until my next batch is ready.
- 3 to 5 lb cabbage
- use ¾ TBSP kosher or sea salt per lb of cabbage or/ 3 TBSP for 5 lbs
- 1 daikon julienned (optional)
- 3 carrots julienned (optional)
- 3 stalks green onion, cut up (optional)
- 1 pear, cored and cut up
- 1 inch ginger
- 3 cloves garlic
- 2 TBSP Korean pepper flakes
- 1 TBSP fish sauce (optional)
- Cut up cabbage and massage the salt all over it.
- Add in julienned daikon, carrots, and green onion if using.
- In a food processor, process the pear, ginger, and garlic into a paste.
- Massage the paste and Korean pepper flakes into all the veggies.
- Let sit out for about 2 to 6 hours until cabbage has wilted and releasing liquids.
- Stuff all the veggies into a clip top jar. Weigh it down and close the lid. The brine will not cover everything right after. After 24 hours, more liquids will be released by the cabbage and should cover all the vegetables if weighed down properly.
- Let ferment 2 to 4 weeks. Let your taste buds be the judge of when it’s done.