Kraut-Chi is an unofficial cross between two styles of fermented cabbage: German sauerkraut and Korean kimchi.
As opposed to strictly following traditional recipes, Kraut-Chi is an invitation to experiment and improvise.
- A large stainless steel, plastic, or glass bowl
- A wide-mouth quart mason jar
- Non-chlorinated water
- 25 grams sea salt or other natural salt
- A large head (about 2 pounds) of green, napa, red or other cabbage
- Optional: garlic, scallions, fresh ginger, carrots, and radishes
- Spices of your choice (chili flakes, dried red peppers, black pepper, dill, and thyme are all delicious options)
- Rinse, then dice or shred cabbage and add to bowl
- Rinse, then dice or chop optional ingredients and add to bowl
- Measure spices to taste and add to bowl
- Add salt to bowl and combine everything thoroughly with your hands
- Leave the mixture out overnight (optional) before transferring to jar
- Top the jar off with water until ingredients are fully covered
- Cover jar without sealing, then monitor for bubbles daily. Depending on temperature, it could be finished after 3-21 days.
- Serve or refrigerate to halt fermentation during storage (lasts for up to a year in refrigeration)