profile

Fermentation Made Easy! 🥕🧄

Easy Kimchi-Style Sauerkraut 🌶️🥕🧄

Published 6 months ago • 3 min read

Discover the simplicity of making kimchi sauerkraut 🌶️🥕🧄 with my recipe that bypasses traditional complexities like soaking cabbage and crafting kimchi paste.

Perfect for those with a busy schedule or anyone keen to dive into homemade fermented delights, this recipe promises traditional kimchi flavors in a fraction of the time.

👉 Easy Kimchi-Style Sauerkraut {Traditional Flavors in No Time}​

Next week, I share my Traditional Square-Cut Napa Cabbage Kimchi.

If you want to come back up to speed on kimchi, previously shared was Kimchi vs. Sauerkraut [The Complete Guide] and Stocking Your Kimchi Pantry: Staples, Fresh Ingredients, Basic Techniques​

In this recipe, we make Kimchi-Style Sauerkraut which has the flavors of kimchi 😋 without the extra preparation.

  • Flavor: This Kimchi-Style Sauerkraut offers a rich and complex taste profile, blending the tanginess of traditional sauerkraut with the spicy and umami flavors characteristic of kimchi. This blend creates a unique and delicious flavor experience.
  • Texture: The texture is crisp and refreshing, with a satisfying crunch from the combination of green cabbage, carrots, and radishes. This contrasts pleasantly with the softer textures typically found in traditional kimchi.
  • Ease: This Kimchi-Style Sauerkraut is simpler to make than traditional kimchi. It eliminates the need to soak the cabbage or prepare a complex kimchi paste while still delivering the unique flavors of kimchi.
  • Time: Unlike traditional kimchi, which can be time-consuming to prepare, this Kimchi-Style Sauerkraut can be ready for fermentation in less than an hour. This quick prep time is ideal for busy individuals or those eager to enjoy homemade fermented foods without the lengthy preparation process typically associated with kimchi.

👉 https://www.makesauerkraut.com/kimchi/​

🤔 READER QUESTION OF THE WEEK

“
Does freezing kill the probiotics?
​
Freezing sauerkraut or other fermented vegetables does not kill the probiotics but places them into a dormant state. Once thawed, the bacteria become active again. This is why you can freeze various cultures (kefir grains, yogurt) and still use them as a starter once thawed.
​
Freezing can alter the texture, however, with sauerkraut or kimchi losing some crunchiness after thawing.

👨‍🏫 SHOWCASING OTHER FERMENTATION AUTHORS

Meet amazing fermentation authors whose recipes I can’t wait to try and share with you in some upcoming YouTube book reviews and recipe demos!

​Fermentation Kitchen by Sam Cooper

Sam Cooper, a former professional chef, brings his passion for seasonal and homegrown produce to the world of fermentation. His book, The Fermentation Kitchen, offers a comprehensive guide to transforming simple ingredients into creations like kimchi, miso, kombucha, and ginger beer.

​Of Cabbage and Kimchi by James Read

James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest ‘living’ ferments – fermented foods that are neither cooked nor pasteurized – and places them under the microscope, before cooking with them in all their delicious versatility.

​Fermenting Made Simple by Emillie Parrish

Fermenting Made Simple is a comprehensive guide to creating your own fermented foods and beverages, featuring over 80 vegetarian recipes with full-color photos, along with tips, tricks, and serving suggestions to make fermentation approachable and delicious.

⚡ OTHER VALUABLE CREATORS I FOLLOW. CHECK THEM OUT!

Image for Homespun Seasonal Living

Homespun Seasonal Living

Join our quiet rebellion of simple and seasonal living. We encourage and support slow living that is in harmony with the natural seasons of the earth through voluntary simplicity tips, seasonal recipes, herbal adventures and so much more in a way that skips overwhelm and keeps it fun!

📰 IN CASE YOU MISSED IT...

Why Do We Eat Pork and Sauerkraut on New Year’s Day?

For many, pork and sauerkraut on New Year’s Day is more than just a meal—it’s a tasty tradition believed to ensure luck and prosperity for the year ahead!

The 21 Best Fermentation Gifts {In 2024}

Fermented foods add depth of flavor to meals and support gut health. If you enjoy making fermented foods, pass the skill on. Give a gift that enhances creativity in the kitchen and promotes well-being.

For fabulous ferments powered by bodacious bacteria and marvelous microbes,
Holly

​MakeSauerkraut!​
​The Website that Takes the Guesswork Out of Fermentation

P.S. For kimchi lovers (or those ready to become fans!), my book is being republished! The updated edition features 12 delicious kimchi recipes you won't want to miss. Details to follow.

🎓 READY TO LEARN MORE? HERE ARE TWO WAYS I CAN HELP YOU

My Book

Online Courses

PO Box 99900 TH 658 382, Duncan, BC V9L 0G2
​Unsubscribe ❤️ Preferences​

Fermentation Made Easy! 🥕🧄

@ MakeSauerkraut.com with Holly Howe

Want to use fermented foods to improve your health? Hi, I'm Holly and I teach fermentation. Learn how to safely transform everyday vegetables into superfoods. Join 12,000+ Fermentation Ninjas and enjoy delicious homemade sauerkraut, pickles, kimchi, and... more.

Read more from Fermentation Made Easy! 🥕🧄

Hello Reader, Seen those deep ruby beets at the market and wondered what on earth to do with them? Let me show you a way that skips the roasting, ditches the vinegar, and brings out their natural sweetness and crunch—all while boosting your gut health. Here's what you'll learn: Why your salad (and your gut) will thank you for eating beets. What to look for when buying beets. How to slice your beets. The correct amount of salt to add. How to flavor your beets to match personal preference. The...

11 days ago • 3 min read

Hello Reader, I had the absolute pleasure of joining The Appropriate Omnivore podcast to talk all things sauerkraut, kimchi, and the microbial wonders that power our ferments—and our health. If you’ve ever wondered why raw kraut matters or how to stop fearing fermentation, this one’s for you. The surprising reason sauerkraut is safer than salad Why fermentation is easier (and more forgiving) than you think How to know if that store-bought kraut is the real deal The difference between...

16 days ago • 1 min read

Hello Reader, 🥒 Is your relish... really fermented? Pretty much, all store-bought relish is pickled with hot vinegar and contains preservatives and nasty ingredients that you probably don’t want to consume. I really wanted to have a sweet pickle relish without all the typical ingredients, so I adapted the recipe for fermentation for a variety of reasons. Fermented vegetables are naturally preserved. During fermentation, naturally occurring bacteria create lactic acid. This lactic acid acts as...

24 days ago • 3 min read