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Written by the YesChef staff
In Korea, the cabbage is fermented in large ceramic pots called onggi are buried in the ground to keep the cabbage cool enough to slow down the fermentation process. There are some reports that the pots are left to ferment for seven years.
Edward makes his kimchi with kohlrabi by cutting and peeling the skin of the kohlrabi into bite-sized cubes (precision is not important, he says) and putting them in a large bowl. For a sweet onion flavor with some bite, he adds kimchi ingredients like finely-cut scallions to the recipe. He grates an unpeeled green apple – the addition of sugary fruit is important for facilitating the fermentation process – which he includes in his large bowl along with grated radishes, ginger (“You can’t have enough ginger,” he says), two cloves of garlic, Korean chili flakes, and salt, which is also essential in helping foods ferment. (The best type of salt to use to facilitate the fermentation process, Edward says, is a natural salt like sea salt.)
With the kimchi ingredients all in the bowl, Edward uses his hands to squeeze, massage, and batter the ingredients. Doing so helps release the natural juices from the vegetables and fruit while the natural microbes from your hands will help ferment the food. “All of those people who tell you not to play with your food, well guess what: now’s your chance,” he says.
Edward also adds tap water which, unlike bottled water, helps ferment the food because of the microbes present in it.