Ok this is my first go at Kimchi well it is probably not technically Kimchi but it is the closest for me so far, it could also be referred to as a spicy kraut I suppose but I’m calling it Kimchi ok, I have been dying to make it but just didn’t get around to it at home and I seen this gorgeous locally grown Chinese cabbage at the market the other day and also some lovely purple topped turnips so that sealed the deal Kimchi it is.
I chopped the cabbage into rough slices leaving one leaf whole to cover the lot at the end I grated the crispy white turnip & crushed the garlic I put all this aside in a large bowl and then made a mixture of my home made shoyu sauce, fermented chilly sauce, salt & pepper with a tinny bit of water to loosen it up and then the fun part….. I massaged this all through the veggies and then stuffed the mixture into a large jar I covered the lot carefully with the whole leaf to keep everything under the liquid and then on top of the leaf I placed my river pebbles so everything was under the liquid I put the jar lid on loosely so the gas can escape but insects cant get in you can use a cloth instead if you like and this is now sitting on the bench bubbling away. I cant wait for it to be ready shouldn’t take long here in the tropics I will let you know how it goes soon 🙂
Monthly Archives: September 2013

Wild Fermentation Happiness All Round
Down but not out, making the best of a bad situation ect ect  I am no longer mobile as my van broke down and it is going to take a few months to fix so I am parked up at my friends place Mick is his name and while I have use of a kitchen fridge and some one to feed I’m goin to take advantage of the situation, first thing I did was get started on my wild fermentation’s again, I actually thought I did this blog a while back but today realized I hadn’t done it I get confused between my blog and my facebook group some times and had put it up in my group but not as a blog so here it is anyway below are my new projects but I must admit most of these are gone already hehehe 🙂
I’m loving getting back into my fermenting I knew it was going to be one of the things I missed the most about living on the road, I have to say that chilly sauce there in that picture is stupidly hot I got these little chilies of a woman at the Mossman markets and she said they were hot when I asked her but this ended up to hot to eat and I have never said that about anything before I only need to put one teaspoon of this mixture into a 2 liter jar of ingredients to make it hot.
The pickled green beans stayed crisp and crunchy and my friend and I have been having beet kvass & some times the kale juice every morning and he is absolutely loving it so wild fermentation happiness all around 🙂