Couple of months ago, I butchered a Wombok cabbage, chopped in some chilli, ginger, and sesame seeds. Not sure if I can call it 'kimchi', but it's in that genre nonetheless.
Tossed the mix with a good salt pour, and compressed it down into a glass jar. The salt brought out the cabbage's juices, and weighted down with help of some baking beads, kept the mix submerged for the period of fermentation.
Now, this little beauty has been bottled and is sitting in the fridge awaiting consumption. Definitely a sauerkraut variant, and a spicy complement to Asian beef dishes I reckon.
But what to do with the remaining pickling juice ? The stuff is very useful, not only good for one's lower digestive system but infinitely more tasty than plain old white vinegar.
Shame to waste it.
So let's double-down on the ginger, and aim for something like the pickled stuff that comes with sushi.
One thinly sliced ginger root, two teaspoons of brown sugar, and the kimchi juice.
I'll give it a month or so, and see what happens. I don't expect to end up with the pretty pink pieces you get with sushi, but hopefully will be not too far off.
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