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Old 09-14-2014, 12:32 PM   #1
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ISO: Canning Kimchi

Does anyone can kimchi? If so, once fermented, open water bath like we do the sauerkraut? Or do I have to pressure can it?

Got lots of cabbage left, enough sauerkraut and 8 l of pickled cabbage. I usually make a 2 l jar of kimchi and keep it in the fridge when it has fermented enough.
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Old 09-14-2014, 02:41 PM   #2
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Never thought of canning it. We eat it at least a year after it's made. IMO many types of kimchi improve with age.
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Old 09-14-2014, 08:44 PM   #3
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I ain't sure but I 'spect that a similar canning method for pickled cabbage would work for kinchi.
Any chance y'all would part with your recipe for kimchi?
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Old 09-14-2014, 10:38 PM   #4
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Quote:
Originally Posted by Hoot View Post
I ain't sure but I 'spect that a similar canning method for pickled cabbage would work for kinchi.
Any chance y'all would part with your recipe for kimchi?
I basically follow this recipe:

Basic Napa Cabbage Kimchi (Kimchee) Recipe - CHOW

Except I add about 1/4 c of whey (I drain it from yogurt), and skip the dried shrimp. I use either Napa or garden-fresh green cabbage--so much sweeter than what you get at the supermarket. I weigh down the cabbage when it is soaking in the salt-water brine for 48 hours, drain it well, squeeze out the water, and then mix it all up and put it in a 2 l jar, let it sit for 7-10 days before I put it in the fridge. I am running out of fridge space--thought I could can it like I do sauerkraut.You gotta play with how "hot" you want it. I sometimes add srirachi and chili garlic sauce. Depends on my mood. Kimchi is not part of my ethnic cooking background--I'm of Scandinavian descent, but I love this stuff.
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