After reading about the amazing health properties of fermented cabbage, I looked to Kimchee for inspiration. I have to admit I’m not a big fan of any soya sauces or fish sauces so I omitted the fishy taste and still got the kick of the hot chilies. Traditionally, you’re supposed to use korean chili powder but I found using chili flakes just as satisfying. This really is easy to make once you have a big jar to make it in. I went to super store and found a large jar with a rubber seal lid for about $10 that seems to be just the right size for one smaller savoy cabbage.

The traditional recipes call for radishes but I discovered firm pears have a similar quality in texture and also add a little sweetness. The first thing you have to do is cut up the cabbage in rough chunks and salt it with water. It has to be fully submerged in the water for the salt to really soak in. I left my cabbage soaking for a bout 2 hours before I rinsed it off.

I used a plate to weigh down the cabbage. Most recipes say to use unchorinated water but I found mine worked with tap water..it just took a little longer.

Once rinsed, I added 4 TBLS of red chili flakes, 2 sliced pears and grated ginger. They suggest using gloves to mix it up but I’m brave and got in there with my hands(just don’t rub your eyes!) Once mixed, I stuffed it as tightly into the jar as possible leaving about 1/2 inch of airspace at the top. I added water pushing it all down until it was all submerged in water.

I sealed the jar, put a plate under it and everyday used a clean finger to push down the cabbage. This helps the cabbage to ferment. You’ll notice some action on about day 3. Some people seem to have sauerkraut in less than a week but I found it took almost 2 weeks in my cold house for the cabbage to acquire that lovely sour taste.