Fermenting Vegetables: Sauerkraut, Kimchi & More

During fermentation, lactic acid bacteria convert the natural sugar in vegetables into lactic acid. The vegetables become shelf-stable and tangy, and live lactic acid bacteria stay in the jar – all without any heat.

Sauerkraut – Basic Recipe

1. Finely shred white cabbage
2. Mix with 2% salt (based on the cabbage weight)
3. Knead firmly until enough liquid is released
4. Pack tightly into a clean jar – no air contact
5. Let ferment 5–7 days at room temperature

The cabbage must always be fully covered by liquid. Top up with 2% salt water if needed.

Kimchi

A similar principle using napa cabbage, radish, garlic, ginger, and gochugaru chili. Let it ferment 1–2 days at room temperature, then continue ripening in the fridge.

Key Ground Rules

• Preferably use non-iodized salt (the iodine barely slows the bacteria down, but anti-caking agents can cloud the brine)
• Only clean jars and hands
• Mold means: throw it away, don't take any risks
• Let fermentation gases escape regularly