An easy and delicious version of Korean Kimchee. This dish will keep indefinitely in your refrigerator after the initial fermentation. All the veggies I use in this dish are organically grown.
Prepare all the vegetables and put them into a very large bowl, crock or food safe bucket, or more than one container if you need to in order to have enough room.
When you add the cabbage, do it in layers, adding the salt as you go.
Pound and mix the vegetables until it is very juicy.
Pack firmly into a gallon-sized glass jar.
Cover with cabbage leaves held down by clean rocks. The vegetables need to be kept below the liquid that rises to protect them from the air and spoilage. You can also use a food storage bag filled with water, and sealed tightly to hold the vegetables down. I would double bag the water, to be safe.
Cover jar. Let sit at room temperature, venting the jar occasionally, for 3 days. Then refrigerate.
When you are ready to eat some, either right away or after a week or two, remove the rocks and cabbage leaves and enjoy! Once it is refrigerated, you needn’t worry about it spoiling and can leave off the cabbage leaves.
A Korean fermented food, fruit kimchi, is spicy, sweet, and healthy. This recipe is very simple to make for even a beginner fermenter.
Place all the fruit, vegetables, and nuts into a 1 quart mason jar. I mixed my fruit up well to ensure a good consistent flavoring through the entire jar. Pack the fruit in very tightly.
Add the pineapple juice to the jar to fill in all the gaps between the fruit. The pineapple juice should cover your fruit. The pineapple juice acts as a brine solution. The acidic nature of the pineapple juice will prevent extra scum from growing on top.
Place the lid on the jar and screw on the top. Place the jar in a temperature stable location out of direct sunlight. I left mine on the counter away from the stove.
The next day loosen the top to release the gas build up in the jar. You will see bubbles and hear a distinct spewing sound of the gases being released. The bubbles and gas build up indicate that the fermentation is occurring. Retighten the lid.
Repeat step 4 everyday for a week.
After 1 week open up the jar of the fruit kimchi and remove any scum. I did not have any scum on top, but yours might have scum on top. Enjoy your kimchi!
Store in the leftovers in the refrigerator. This ferment will last a long time in your refrigerator, probably 3 months.