Spicy Fermented Cabbage Carrot Slaw - Kimchi Slaw Recipe
Kimchi is not normally vegan. Most authentic kimchi recipes include some form of seafood, whether dried or fresh. We used to make this vegan “kimchi slaw” as a natural pickle to use in garnishing taquitos, but it could be used just about anywhere sauerkraut might be used, or kimchi of course. As always when making pickles, ensure that all tools and hands involved are very clean. And make certain to weigh the vegetable matter and use the right proportion of non-iodized salt: 2.5% by weight, or 1/40th of the weight of the vegetables. Once the veg have been mixed up with the salt they will start to lose volume; this is an ideal application for a pickling crock with the weighted stone insert, but if you don’t have one of those, try to make sure to use a container which isn’t too much bigger than necessary to hold it all. Make sure to pack the material down as closely as possible, so that it is covered with liquid. Makes 1-2 litres. Equipment: • large mixing bowl • grater, for carrot • non-reactive container for fermentation Ingredients: 1 ea Napa cabbage any cabbage should work 1-3 ea carrots depending on size weighed salt, non-iodized sea salt, pickling salt, coarse salt 1 tsp hot pepper relish to flavor and innoculate Procedure: 1. Weigh the empty mixing bowl and record its weight. 2. Shred the cabbage into narrow strips. 3. Grate the carrot using the large holes. 4. Combine carrot and cabbage in the large mixing bowl. 5. Weigh the mixing bowl with the carrot and cabbage in it, and subtract its empty weight to get the weight of the veg. 6. Divide the weight of the veg by 40. 7. Add that much salt to the veg, and work it in roughly with your hands. 8. Stir in the hot pepper relish. 9. Stuff all of the material into a containter for fermentation; pour in any residual liquid from the bowl. 10. Allow to stand loosely covered for up to a week, to get the fermentation going. 11. Once the pickles have started their fermentation, keep them in the refrigerator to keep the fermentation slow. Music: http://www.bensound.com/royalty-free-music