• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Japanese Kitchen

  • Home
  • About
  • Travel Japan
  • Recipes
  • Cooking Classes
  • Contact
You are here: Home / Recipes / Tsukemono / Fermented Cabbage , Beets & Ginger

Fermented Cabbage , Beets & Ginger

April 17, 2015 by Benjamin and Koshiki 1 Comment

image

This one will take about two weeks for good fermentation. When finished it should it should be tart with a mild beet taste. You can vary the amount of freshly grated ginger to your liking.

Recipe for Fermented Cabbage, Beets and Ginger

Ingredients:

1-2 heads cabbage , shredded
1 medium beet , grated
2 tablespoons grated ginger
Diamond Crystal salt

Directions:

1. Grate cabbage, beet and ginger using a mandolin. Careful!
2. Using a digital scale, weigh the the cabbage, beets and ginger. For fermentation, I always weigh the ingredients by the gram and multiply the total amount .025 to get the proper amount of salt.
3. Now place the shredded cabbage, beets and ginger in a large bowl and sprinkle evenly with salt. Let this sit for about 30 minutes.
4. Compress the cabbage by gently squeezing the cabbage. I do this to reduce the volume and make it easier to get all the ingredients submersed in the brine.
5. Place all the ingredients into an air-lock container. Place a large plate or pickle weight on the top. For lacto fermentation, you want an anaerobic environment or the absence of oxygen. I once wrote lengthy HACCP plan for fermenting kimchi, so if you want more details about fermentation safety – send me a message.
6. Let this sit out for about 3-5 days. It should become noticeably acidic.  If you have a ph meter, 4.2 is ideal but anything below 4.6 is considered acidified.
7. Once you’ve reach the right acidity, transfer to mason jars and store in your refrigerator.
8. That’s it!

Filed Under: Tsukemono

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

More Recipes

Nikuman | The Japanese Kitchen

Nikuman Japanese Steamed Pork Buns

How to Make Onigiri

Onigiri Rice Balls

Sweet Potato Creme Brulee Recipe

Sweet Potato Creme Brûlée

Tamagoyaki Recipe The Japanese Kitchen

Tamagoyaki, Japanese Rolled Omlette

Previous Post: « Grilled Chicken Skins
Next Post: Do You Dulse? »

Reader Interactions

Comments

  1. Glenn Benjamin

    June 6, 2016 at 10:43 am

    Would like to see the directions.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

こんにちは!

A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

Tanpopo Journeys

Subscribe to the Japanese Kitchen

Get the latest recipes!

koshikismith

Finally starting Sashiki I got on last textile tou Finally starting Sashiki I got on last textile tour to Japan 🗾.  #sashiko
#makeandmend
#textiletourjapan 
#missjapan
Our roast chicken is cooked with a bunch of parsle Our roast chicken is cooked with a bunch of parsley and a whole 🍋, so light and refreshing (heat the lemon ahead of time and insert into the chicken so you can reduce the cooking time!)  時々作るローストチキン。パセリひと束、レモン一個一緒に焼くのでさっぱり。レモンは先にレンジでアツアツにしたものをチキンの中に入れるので約時間も短縮。今日のチキンはアーミッシュ。去年のアーミッシュツアーが懐かしい。  Inspired by @Jamie Oliver's recipe  #missimgamishtour
#roastchickenwithlemon
#eatingvegetariantomorrrow 
#whattocookfordinner
Sushi workshop at Seward Co-op tonight🍤 #sushi Sushi workshop at Seward Co-op tonight🍤  #sushimakingingclass
#vegetariansushi
I wish you are having a wonderful Christmas 🎄 I wish you are having a wonderful Christmas 🎄  #covidchristmas2020
Waited 1 hour and 15 minutes outside in cold to ge Waited 1 hour and 15 minutes outside in cold to get lutefisk, potato sausages, and lefse, then made cookies with my son. 
Christmas cheers to you🎄❤️  #ingebretsens 
#lutefisk 
#dontforgetskiqueenformeatballs
#whataboutthesalmon?
#somuchtodo
Thank you everyone for joining me tonight! It was Thank you everyone for joining me tonight! It was a lot of fun to watch many people cooking along the class.
Hope you see you next month.  #misscookingwithpeople
#lovethelittlehelpers 
#thankyousewardcoop
#letsmakesushitogether
Load More... Follow on Instagram

Categories

Cooking Supervisor and Taste Tester, Buttercup

Bespoke Japan Trips. Tanpopo Journeys

Tanpopo Journeys

Footer

Follow Us

A food blog by Tanpopo Studio LLC | Privacy Policy | | 2020 © All Rights Reserved.