Kimchi in Vacuum Bags
Updated: 1 hour ago
Are you running low on storage space for your jars but still want to make some delicious Kimchi? Did you know that you can use vacuum-sealed bags for fermentation instead?
Not only is it a space-efficient option, but you can also make smaller batches to suit your needs. Plus, this recipe is incredibly easy to follow, making it a perfect choice for anyone looking to try their hand at making Kimchi. Don't miss out on the fun and prepare your own Kimchi today!
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Dry salting or brine?
When preparing Kimchi, there are two different techniques of salting cabbage that can be used: dry salting or brining. It's recommended to try both methods to experience the difference in flavour.
With dry salting, salt is applied to the cabbage and then washed off at the end. If less salt is used, it can be left on the cabbage and the washing step can be skipped.
For brining, a brine solution is prepared using 15% salt by weight of the cabbage and the cabbage is soaked in the brine for 3-6 hours, or a lower concentration of 5-7% for 12 hours.
In the past, salting was done for up to nine days, with the cabbage transferred daily to a different container with a different brine strength. A longer salting process was believed to result in better tasting Kimchi.
Experimenting with both salting techniques can help you find the method that produces the desired taste and texture for your Kimchi.
What is Kimchi?
Kimchi is a traditional Korean dish that is made by fermenting vegetables with a variety of seasonings. The most popular vegetable used in kimchi is Napa cabbage, but other vegetables such as radishes, cucumbers, and scallions can also be used. Kimchi can be served as a side dish or added to soups, stews, and stir-fries.
There are many variations of kimchi, and each region of Korea has its own unique recipe. Some variations include adding seafood, like salted shrimp or oysters, to the seasoning mix, while others use different types of chili powder or paste to give the dish a spicy kick. Some types of kimchi are made without chili powder or paste, resulting in a milder flavour and a white colour.
Kimchi has a long history, with the earliest recorded recipe dating back to the Silla Dynasty in the 7th century. Originally, kimchi was made by burying vegetables in the ground to ferment them. This method helped to preserve the vegetables through the long winter months when fresh produce was scarce. Over time, the recipe evolved and new ingredients were added to create the many different variations of kimchi that we know today.
Portions size: When it comes to portion size, this recipe yields 2-3 bags of Kimchi, depending on the size of the cabbage used.
Preparation time: For the preparation time, salting the cabbage takes around 3-6 hours, while the actual preparation of the ingredients takes around 20 minutes. After the ingredients are combined, the Kimchi requires a minimum of 3-7 days for fermentation, but can be left to ferment for a few weeks for a longer fermentation process, if desired.
Ingredients for Kimchi in Vacuum Bags
1 Chinese leaf cabbage (Napa)
2 grams of salt per 100 grams of cabbage (unrefined sea salt is preferred for fermentation, but any type of salt can be used)
4 cloves of garlic, minced
1tbsp of minced ginger
1 small carrot, peeled and cut into matchsticks
2 spring onions, washed and sliced
1 tbsp of Gochugaru chilli powder or Gochujang paste (Gochujang paste is already fermented and can be used as a substitute. Skip chilli altogether for white Kimchi.)
1tbsp of salted shrimp or anchovies (almost any type of seafood can be used. Bonito flakes can also be used as a substitute, or you can skip altogether)
Dried seaweed (optional)
How to prepare Kimchi in Vacuum Bags
1. Cut the Napa cabbage into square pieces and place them in a large container. Add 1 tablespoon of salt and mix well. Let the cabbage sit for 3-6 hours or until it softens up, mixing occasionally every hour or so.
2. While waiting for the cabbage to soften, prepare the other ingredients.
3. Once the cabbage is ready, mix in all the other ingredients.
4. Divide the Kimchi into 2 vacuum sealer bags and pour the remaining liquid into each bag.
5. Double seal the bags with a vacuum sealer and place them in a dark spot in your kitchen at room temperature. Kimchi takes a minimum of 3-7 days to ferment and be ready for consumption. You can try longer fermentation with another bag to see how the flavour develops (When vacuum packing, stop the device manually when liquid starts to come to the top and seal).
6. Once the bag is opened, store it in the fridge for up to a couple of weeks. Over time, the sourness of the Kimchi will increase.
Tips on preparation:
To vacuum seal, the liquid set the machine on vacuum moist and seal setting. Once the liquid goes up in the bag, stop the process and set it on seal only. This helps to avoid the mess of liquid going into the vacuum chamber.
Use fresh and quality ingredients. This will ensure that your Kimchi tastes great and has the right texture.
Adjust the amount of salt to your liking. While the recommended amount is 2 grams per 100 grams of cabbage, you can add more or less depending on your preference.
Experiment with the ingredients. Kimchi is a versatile dish, and you can add or remove ingredients based on your personal taste.
Vacuum seal the bags properly to prevent air from entering. This helps to create an anaerobic environment, which is ideal for fermentation.
Place the bags in a dark spot in your kitchen at room temperature. Avoid placing them in direct sunlight or in a spot that's too warm or too cold.
Check on the bags regularly during the fermentation process to make sure there are no leaks or signs of spoilage.
Once you open a bag of Kimchi, store it in the fridge to slow down the fermentation process and keep it fresh.
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