20220309 6-hour Instant Pot CLAS Kimchi
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.
I 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.
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
Wow what a fast way to make Kimchi Yippee! Well done and I’m sure it is delicious.
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".😃😃😃
Might want to try sourwort (FLAS) as it does not require flour to make as it is not a paste like CLAS, it just uses malt and water.
you guys' experiments with great interest. I've got to try it one of these days.
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.