20220309 6-hour Instant Pot CLAS Kimchi
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.