Vacuum-Fermented Kimchi
Utilizes natural lactic acid bacteria to ferment cabbage in a vacuum environment, producing a naturally sour, crisp flavor without the need for added vinegar or sweet-and-sour brines. Once fermented, it can be eaten as-is or tossed with honey-plum juice, chili sauce, and shredded apples for a rich, tangy, and mildly spicy flavor profile.
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🍳 Cooking Flow
Cut cabbage into chunks, wash, and drain, then gently toss with 1.5%-2% salt based on the vegetable weight. → Julienne carrots, toss with salt, and place into a vacuum bag along with the cabbage and vegetable juices. → Seal with a vacuum sealer and leave at room temperature (approx. 25°C) to ferment for at least 48 hours. → Once fermented, serve directly or season with honey-plum juice, chili sauce, shredded apple, cilantro, and sesame seeds.
Cooking Steps
Brief Cooking Order
Cut cabbage into chunks, wash, and drain, then gently toss with 1.5%-2% salt based on the vegetable weight. → Julienne carrots, toss with salt, and place into a vacuum bag along with the cabbage and vegetable juices. → Seal with a vacuum sealer and leave at room temperature (approx. 25°C) to ferment for at least 48 hours. → Once fermented, serve directly or season with honey-plum juice, chili sauce, shredded apple, cilantro, and sesame seeds.
Introduction
Utilizes natural lactic acid bacteria to ferment cabbage in a vacuum environment, producing a naturally sour, crisp flavor without the need for added vinegar or sweet-and-sour brines. Once fermented, it can be eaten as-is or tossed with honey-plum juice, chili sauce, and shredded apples for a rich, tangy, and mildly spicy flavor profile.
Step 1
Remove outer tough leaves and damaged parts of the cabbage, cut in half, remove the hard core, and cut into bite-sized chunks.
Step 2
Place the cabbage in a large basin, wash thoroughly, and rinse with filtered water. Drain (natural surface draining is sufficient; no need to dry completely).
Step 3
Measure 1.5% to 2% salt based on the total vegetable weight, sprinkle evenly over the cabbage, and toss gently so every leaf is coated, avoiding excessive rubbing which can damage the leaves.
Step 4
Julienne the carrots, add the proportional amount of salt, toss, and set aside.
Step 5
Divide the salted cabbage, its released juices, and the shredded carrots into vacuum bags (or vacuum-seal containers or Mason jars).
Ingredients List
Important Notes
💡 Salt content is recommended to be between 1.5% and 2% of the total vegetable weight to ensure successful fermentation while balancing taste and health.
⚠️ Both iodized and non-iodized salt can be used; studies and tests confirm that iodized salt does not interfere with lactic acid fermentation.
🔥 When fermentation produces acid that drops the pH level below 4.6, it effectively inhibits the growth of bacteria like Clostridium botulinum. Fermenting for 48+ hours usually drops the pH to around 3.8, ensuring safety.
🍳 Chamber vacuum sealers effectively process bags with liquid. If using a standard suction-style vacuum sealer, be careful to prevent liquid from being sucked into the machine.
✨ The lactic acid brine produced during fermentation is rich in probiotics and tangy flavors; keep it to use in salad dressings, as a meat marinade, or as a flavor enhancer in other dishes.
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