Fermented Cabbage | Sauerkraut & Cowboy Kimchi | VEG HACKS

James makes a simple sauerkraut with white cabbage in this week's Veg Hack. He then adds a garlic, chilli and ginger paste to turn it into a quick or 'Cowboy' kimchi: a Korean classic with a zingy, spicy hit.
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[@mariamorariu4510]

Very interesting, we have a different recipe for this in my country. We do it with whole cabbage. is more like a pickle. all cabbage you dig a hole in the heart of the cabbage, you fill that hole with salt, proper salt, and store that in a barrel. You add a few things like horseradish, stems of dry dill, beetroot or red cabbage it gives a bit of colour, springs of thyme. You add spring water to that until covers the cabbage and you put something like a heavyweight on top. You keep turning around the water daily or every two days. It may take about 6 weeks to the results but is delicious. We use the leaves to make sarmale, traditional Romanian dish or shredded for different dishes and you can drink that juice too, is very delicious and tasty.

[@riverfordorganicveg]

What an amazing recipe - thanks so much for sharing!

[@dawnwilby8911]

How big should the hole be please?

[@mariamorariu4510]

@@dawnwilby8911 sorry haven't seen it. you cut out the core.

[@mukufairy]

this is such a great idea! wow thank you! ❤

[@barbarastepien-foad4519]

my grandmother would make sauerkraut cabbage (kapusta kiszona) in large wooden barrels which were left outside, a large weight such as a stone or crockpot was placed on top of the cabbage and that would see them through the winter months. You could add various flavours such as dill, or bay leaves, garlic, whatever suited you, sometimes shreds of carrot were also added for an addition.

[@riverfordorganicveg]

Sounds so delicious - what a gift to have learned how to make it from your grandmother.

[@mhsong9937]

I am Korean living in a small European country where there is no Korean supermarket.. I will try to make sauerkraut version kimchi tomorrow. Thanks.

[@riverfordorganicveg]

Hope you really love our version 😊

[@pathofpalms]

Thanks man. A great lesson and easy to understand.

[@amberlopez5886]

I never made Sauerkraut myself. My Grandparents on my Mom side fermented a lot of vegetables. They were farmers. Whatever they grew on their farm they would Ferment their Vegetables. One time my Grandpa pickled watermelon which I through was interesting choice.

[@tangalooma7257]

I love these Veg Hack videos. Perfect. Thank you.

[@riverfordorganicveg]

Glad you like them! Plenty more to come :)

[@janeannabeleades8193]

Hurrah! @@riverfordorganicveg

[@okelidoki]

Thank you for the recipe. You reminded me of a young Joe Cocker plus arm movements 😊

[@petanorman8006]

Thankyou.Looks so simple and delicious

[@kirstierhodes2058]

Brilliant thank you

[@carolinahill4103]

Sounds delicious, thank you!

[@riverfordorganicveg]

You are so welcome :)

[@jfeast5469]

Awesome video!

[@coolbreeze8572]

Awesome video thanks

[@vanpotts2410]

Great video. Thanks

[@jackosallotment6224]

Even more great ideas cheers 🍻

[@riverfordorganicveg]

Glad you like them!

[@27kjh]

Some really good information in this video…especially the salt cabbage ratio. The one thing I wondered was after putting the chili paste in your sauerkraut, did you leave it out to ferment longer or just put it back into the fridge?

[@hollyberry15]

Very informative, i am totally making this at the weekend. Delicious :)

[@riverfordorganicveg]

Wonderful! Hope you enjoy it :).

[@fannyhollis1726]

Wow brilliant.... never thought of making kimchi this way... by the way can I use the brine from the last fermented for another new bath of sauerkraut? Thank you

[@stuartmcgeechan1915]

What are the ratios/weights of the garlic, ginger and chilis you use to make the batch of Cowboy Kimchi? I also like mine hot - thanks in advance.

[@thedr00]

Great video. "" made me perform my first genuine spit-take of the year.

[@riverfordorganicveg]

Glad you enjoyed it! Excellent :)

[@foodismedicine5824]

Very interesting!!! I've never made Kimchi from sour kraut. I made sriracha swede kimchi, it was great and easy to make it. I think why not make kimchi this way. I can't get Chinese cabbage easily so use Riverford savoy cabbage to make kimchi. It turns out really well. I've just made another batch. I will try this recipe for new kimchi.

[@riverfordorganicveg]

Sounds great! Love the sound of sriracha swede kimchi.

[@foodismedicine5824]

@@riverfordorganicveg It is great.. I am looking forward to get swede soon. oxoxox

[@jenniferdsouza-dowhatyoulike]

Guess it’s only me who couldn’t focus much on the video cuz I was staring at the hand movements. 😂 I’m trying the recipe now 😋

[@janeannabeleades8193]

He's chopping the air...massaging it...turning it into kilner jars...pure Alchemy

[@carolynwestlake7670]

Does the kilner jar have to be sterilised and if so what is the best way to do it? Tia😊

[@andyjlawson0]

Great video, when you make it into kimchi do you need to put the greaseproof paper and weight back on or just pop the lid back without it? Thank you

[@joanneham5469]

I wondered if the paper and weight went back on when it goes in the fridge 🤔

[@TheSunRiseKid]

Great video just chopped up all of my cabbage and sprinkled the salt in so I sat down for a break to watch some KZbin. Do you have a new subscriber!!😊🥬🌶

[@elizabethw2843]

Thanks so much for sharing. I buy sauerkraut every few weeks, it comes in a plastic pot so having the chance to make my own in a Kilner jar sits better with me (and the planet!) Could you use red cabbage for this recipe? Thanks

[@riverfordorganicveg]

White cabbage works best with these flavours - so try this recipe for red cabbage www.riverford.co.uk/recipes/red-cabbage-sauerkraut

[@Biloxiblues77]

If it get's too sour, just wash it under running water 😉

[@janetill1158]

Do you let it ferment further in or out of the fridge?

[@SpearChuckUngawa]

I made sauerkraut new yee'uhz day with 2 heads of cabbage, a couple of shredded carrots and jalapeno. After smashing the mix for 20 minutes with the salt there didn't seem to be a lot of juices (first timer). I added unfiltered city water. Is that going to mess up the fermentation? I put the three mason jars in the coolest part of the house for the next three weeks. I limited oxidation with a baggy of water on top.

[@riverfordorganicveg]

You can add a little water at that point and it will still ferment, but often a finer shred on your cabbage when cutting it will help release more liquid. Sounds like you did all the right things - now just to tend it, watch and wait!

[@SpearChuckUngawa]

@@riverfordorganicveg - Thanks I burped it once in 13 days. One jar seemed to gas off more than the other two. It smelled on target.

[@bmweyrauch]

You may want to remove or reduce the chlorine and chloramine in city water. Boil it for 15 minutes and then let it cool to room temp (or close to room temp) before adding to the ferment. You can also fill a clean jar with city water, cover it with a clean cloth or coffee filter and let it set out for a couple of days to let the chlorine off-gas. Making any water you add into brine, by adding 2% pickling salt, helps maintain the salinity in the ferment. I use pickling salt, free of anti-caking agents and iodine, instead of table salt for my ferments. Good luck and happy fermenting.

[@SpearChuckUngawa]

@@bmweyrauch I made another batch, chopped it up finer. It's 17 days old. It's still crunchy. This time I used bottled spring water with sea-90 salt. How long does it take for the crunch to break down? I cut it as fine as my patience would allow.

[@vickybritton147]

Can you use a Savoy cabbage for this recipe?

[@riverfordorganicveg]

You can yes, but the texture won't be quite as firm or crunchy.

[@foodismedicine5824]

@@riverfordorganicveg I actually do make savoy cabbage kimchi and sour kraut, in my case savoy ones are firmer and crunchier.

[@harryhalfmoon]

It's like watching an epileptic seizure in slo-mo.

[@skyspring7704]

Why not just wash the outer leaves instead of losing them?

[@kumstuke]

You guys have a channel? Brill

[@riverfordorganicveg]

Thank you very much. Glad you like our videos.

[@icanseeyou688]

It’s made in China

[@GetUnwoke]

They make a copy cat version of everything