It's fall in the northern hemisphere, and that’s a perfect time to grow cabbages, radishes, and other cold-hardy vegetables. But it also means winter is on its way. Are you ready? Have you stored enough food? Are you taking steps to preserve your harvest? If you're growing a fall garden, do you have a plan for preserving your vegetables?
One of my favorite ways to preserve food is fermentation. It’s simple, requires minimal equipment, doesn’t need fuel, and actually boosts the nutritional value of your veggies. The easiest vegetable to ferment is cabbage because it naturally contains high levels of lactic acid bacteria, which are essential for the process.
Sauerkraut is where many people start with fermentation—because it’s practically foolproof: shred cabbage, mix with salt, and pack it into a container. But in our house, we prefer the Korean version: kimchi. Kimchi has gotten a bad reputation among older generations in the U.S., partly due to shows like *MASH* that portrayed it as smelly, rotting cabbage. While that’s technically accurate, it misses the point—like calling a hot dog “pig feet stuffed into an intestine.â€
We love kimchi over sauerkraut because it’s more flavorful, ferments faster, and offers numerous health benefits. Plus, many of the core ingredients are easy to grow yourself. Store-bought kimchi can be expensive, but making it at home is affordable. Though it might seem complex, it’s no harder than making a salad.
**Summary:**
- Kimchi typically includes cabbage, radish, garlic, onion, ginger, carrot, fish sauce, and chili flakes.
- Fermentation involves submerging vegetables in a salty brine to encourage lactic acid bacteria while preventing harmful pathogens.
- You’ll need a glass or ceramic container, an air-permeable lid, and some sort of weight to keep the vegetables under the brine.
- Salt is crucial—use about 1 tablespoon per cup of water, and avoid salt with anti-caking agents or chlorinated water.
- Soak the vegetables in brine, make a paste with the flavoring ingredients, mix them together, and pack them into the container.
- Kimchi usually takes about a week to ferment. Once done, store it in a cool place—traditionally buried, but a fridge works too.
- The longer it ferments, the softer and sourer it becomes.
**Basic Kimchi Ingredients and Health Benefits**
There are many types of kimchi, like radish kimchi (kkakdugi), fruit kimchi (nabak-kimchi), and cucumber kimchi (oi sobagi). But the most common is baechu, or napa cabbage kimchi, made with:
- Napa cabbage
- Daikon radish
- Garlic
- Onion
- Ginger
- Carrot
- Fish sauce
- Chili flakes (traditionally gochugaru)
Kimchi is not only delicious but also incredibly healthy. Studies suggest it may extend lifespan, reduce inflammation, boost immunity, prevent yeast infections, and more. The probiotics in kimchi aid digestion, while garlic and ginger offer antibacterial properties and additional health perks. Daikon radish can support weight loss and protect against chronic disease.
Plus, these ingredients are easy to grow, especially in cooler weather when pests are fewer and cabbages don’t bolt as quickly.
**Your Fermentation Container**
For fermentation, use a non-reactive container—glass or ceramic is best. You can even use a hollow log, as shown in Pascal Baudar’s *Wildcrafted Fermentation*. In Korea, plastic containers like E-Jen are popular, but mason jars work just fine. For larger batches, a fermentation crock with a water channel is ideal.
A permeable lid is important to let gases escape. I use Easy Fermenter lids that allow gas to vent and help reduce spoilage. Weights are also needed to keep vegetables submerged under the brine. Glass weights are clean and easy to use, while rocks can be messy and hard to clean.
Always start with clean tools, but sterilization isn’t necessary like in canning.
**Making Kimchi**
I don’t provide an exact recipe, but here are general guidelines based on Sandor Katz’s *Wild Fermentation*. Kimchi is all about creativity—there are hundreds of varieties, each with its own family recipe.
Start by soaking your vegetables (cabbage, radish, carrot) in salt water. Chop them roughly, and prepare a flavoring paste using garlic, onion, ginger, chili, and fish sauce. Mix everything together and pack into your container.
The brine should be strong enough to prevent mold but not so salty it hinders fermentation. Use filtered or bottled water and avoid salts with additives.
Once packed, let it sit in a cool place for about a week. Taste daily and adjust based on your preference. The longer it ferments, the more sour and soft it becomes.
**Preserving Kimchi**
Once fermented, store kimchi in the fridge for long-term use. If you don’t have a fridge, bury it in the ground in an earthen pot or in a root cellar. White film called kahm yeast is normal, but if it turns moldy, discard the batch.
Super-ripe kimchi can be used in stews like kimchi-jjigae. And if you’re looking for a unique twist, try adding local ingredients like wild herbs or seasonal fruits.
Fermenting your own kimchi is not only fun and rewarding—it’s also a great way to preserve your harvest and enjoy a nutritious, flavorful dish all winter long.