20220309 6-hour Instant Pot CLAS Kimchi

Profile picture for user Yippee

 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here

 

 

 

Easy peasy Kimchi!

 

Quarter the Napa (~1.3kg) and loosen/separate each layer. 

 

 

 

Brine the Napa.

I re-use the sauerkraut juice that I started with 3% sugar, 2.5% salt, 3% CLAS (whole rye flour + water), and 3% fresh whole rye flour. Select the "yogurt" function on the Instant Pot, soak the Napa in the juice for 3 hours. Weight the Napa down so that it's completely submerged in the juice - no need to turn it every now and then.

 

 

 

Cut the Napa into chunky pieces.

 

 

 

Mix the brined Napa with garlic chives and Korean radish, or any veggies you prefer. 

 

 

 

Make a Kimchi paste.

I follow a recipe that uses both fermented anchovy and fermented shrimp. I only add 4 cups of paste to keep the Kimchi relatively mild and not too salty. 

 

 

 

Select the "yogurt" function again on the Instant Pot. Leave the vegetables there for about 3 hours until the Napa starts to release water and soften, but is not wilted yet and is still crisp. pH ~ 4.1. 

 

 

 

 

Ready to eat - it's crunchy, tart, and mildly salty-spicy. 

  

 

 

Keep in the fridge to slow down further fermentation. 

 

 

 

 

 

 

Looks great. I love fermented vegetables, the Easten types that are very spicy, they always give me a good appetite with a well-cooked meal. 

💕💕💕 Vietnamese lemongrass pork chops, you know, the juicy, fatty, grilled ones. Do you (or your mom) have a favorite pork chop recipe to share? I use this recipe all the time and it's very good, but I'm open to other great recipes as well.

Yippee

Haha, my 84-year-old mom is an excellent traditional cook, both with Vietnamese and Chinese dishes. Unfortunately, she does not have any written recipe, all reside in her head, but I bet she would come over to your place to show you how to do one if she were nearby. I actually have my own preferences, but my mother does not like that I modify her way of cooking. 

Speaking of lemongrass, linked below is one for chicken that I really like, she has some other Canto dishes too so check her other recipes out.

(6) Vietnamese Lemongrass Chicken Recipe (Gà Xào Sả) | Rack of Lam - YouTube

When I told my aunt about my kimchi adventure, she said it used to take my great aunt at least 2 weeks to make kimchi / sauerkraut in the old days. My aunt's neck "was growing longer from waiting".😃😃😃

Yippee

you guys' experiments with great interest. I've got to try it one of these days.

Yippee

 

P.S. In some kimchi recipes, Koreans use rice flour to thicken the paste. I use rye flour, although I use it for different reasons. What do you do with the fermented grains after straining FLAS? Ever thought of roasting them into red and rye malt? That would be neat.