I bought a nifty little kit for fermenting foods in a wide-mouthed quart jar at a health food store around 2019 or ’20. It was made by a company called Ferment’n and it looks like the company is no longer in business, but there are probably other kits like it on the market.
At the time I was making kimchi and sauerkraut in a gallon-sized crock. I gradually fell out of the habit because four quarts were taking up a lot of space in the fridge. Making a quart at a time will be quite handy so I cut down my recipes by a fourth and they fit quite nicely.
Ingredients:
- 1 lb. Napa Cabbage, chopped
- ¼ lb. Carrots, shredded
- ¼ lb. Radishes, shredded
- 2 Spring Onions, chopped
- 2 cloves Garlic, chopped
- 2 ¼ tsp. Sea Salt
- 1 tsp. Sugar
- 1 tbs. Gochujang Paste
- 1 tbsp. Vinegar
Directions:
Combine all the ingredients. It will take 10-15 minutes for the salt to wilt down the vegetables to allow for packing into the jar. Once packed into the jar, place the weight on top and press down a bit. Apply the fermentation lock as directed and let sit at room temperature for at least three weeks.
I prefer to transfer it to a new jar and refrigerate. The mixture will continue to ferment and develop flavor.
Schmecken! 