What vegetables besides cabbage can be lacto-fermented in a kimchi style (radish, cucumber, etc.)?

Question

What vegetables besides cabbage can be made into kimchi? Get a list of great options for lacto-fermentation, including radish, cucumber, and scallions.

Answer 1

Many vegetables can be lacto-fermented in a kimchi style, including radish (daikon or Korean radish), cucumber, carrots, green onions, eggplant, and even leafy greens like mustard greens or bok choy. The key is to use a brine and spices suitable for fermentation.

Detailed Explanation:

Kimchi is essentially a lacto-fermented vegetable dish, and the fermentation process relies on beneficial bacteria (lactobacilli) converting sugars into lactic acid. This lactic acid acts as a preservative and gives kimchi its characteristic sour and tangy flavor. While cabbage is the most traditional vegetable, many others can be fermented using similar techniques.

Here's a breakdown of how to adapt the kimchi process for other vegetables:

1. Preparation: Wash and prepare your chosen vegetables. Radishes and cucumbers can be sliced or cubed. Carrots can be julienned or grated. Green onions should be chopped. Eggplant can be diced and salted to draw out excess moisture.

2. Salting: Salting is crucial for drawing out moisture and creating an environment conducive to lacto-fermentation. Toss the vegetables with salt and let them sit for 30 minutes to an hour. This step helps to soften the vegetables and remove excess water, preventing spoilage.

3. Kimchi Paste: Prepare your kimchi paste. A typical kimchi paste includes gochugaru (Korean chili powder), garlic, ginger, fish sauce (or a vegetarian alternative like kelp powder or soy sauce), and sometimes a sweetener like fruit puree or a small amount of sugar. Adjust the amount of gochugaru to your desired spice level.

4. Mixing: Rinse the salted vegetables to remove excess salt. Then, thoroughly mix the vegetables with the kimchi paste, ensuring that every piece is well coated.

5. Packing: Pack the mixture tightly into a clean glass jar or fermentation crock, leaving some headspace at the top. Press down on the vegetables to release any trapped air. You may need to add a small amount of brine (salt water) to ensure the vegetables are submerged.

6. Fermentation: Place a weight on top of the vegetables to keep them submerged in the brine. This is important to prevent mold growth. Cover the jar loosely (or use an airlock) and let it ferment at room temperature (ideally around 65-72°F or 18-22°C) for 3-7 days, or until it reaches your desired level of sourness. Taste it daily after the third day.

7. Refrigeration: Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process. It will continue to ferment slowly in the refrigerator and develop more complex flavors over time.

Pro Tip:

Always use non-iodized salt for fermentation. Iodized salt can inhibit the growth of beneficial bacteria and prevent proper fermentation. Sea salt or kosher salt are good choices.