New Ball® Fermentation Kit – You Asked It!

Beginner method fermented cabbage using Ball fermentation kit!

Fermented Cabbage

Ingredients:

1 head of cabbage
2 tablespoons sea salt
Carrot (optional)
Ginger (optional)

Instructions:

Remove the outer leaves of the cabbage and keep them aside.
Cut the cabbage into quarters and remove the core.
Thinly slice the cabbage and place it in a large bowl.
Add 2 tablespoons of sea salt to the cabbage and mix it well.
Let the cabbage sit for about 10 minutes to allow the salt to draw out the liquid.
Massage the cabbage for a few minutes until it starts to release more liquid.
If desired, you can add grated carrot or ginger to the cabbage for added flavor.
Transfer the cabbage along with the liquid into a Ball fermentation kit jar.
Press down the cabbage firmly, making sure it is completely submerged in the liquid.
If necessary, add a little extra brine solution (1 teaspoon of salt dissolved in 1 cup of water) to ensure the cabbage is submerged.
Place the reserved outer leaves of the cabbage on top to act as a seal.
Secure the lid of the Ball fermentation kit jar and place it in a cool, dark place.
Allow the cabbage to ferment for at least 1 week, but preferably 2 weeks, depending on your desired level of fermentation.
Once the cabbage is fermented to your liking, remove the outer leaves and store the jar in the refrigerator.

Preparation Time: 15 minutes (plus fermentation time)

Servings: Makes about 1 quart of fermented cabbage

Nutrition Facts: Fermented cabbage is rich in probiotics, which are beneficial for gut health. It is also low in calories and high in fiber and vitamin C.

Tips:

Make sure to clean the Ball fermentation kit jar thoroughly before using it for the fermentation process.
Feel free to experiment with different vegetables and spices to create your own unique fermented creations.
Remember to always use clean utensils and hands when handling the fermentation process to avoid contamination.

FAQs:

Q: How long does the fermented cabbage last?

A: When stored in the refrigerator, fermented cabbage can last for several months.

Q: Can I use regular table salt instead of sea salt?

A: Sea salt is recommended for fermentation as it doesn’t contain additives or anti-caking agents that can interfere with the process.

Q: Can I open the jar during the fermentation process?

A: It is best to avoid opening the jar during fermentation to prevent introducing any unwanted bacteria.

Ball Fermentation Kit

How to Make Kimchi

Kimchi is a traditional Korean dish that is made by fermenting cabbage with a variety of seasonings. It is a delicious and healthy condiment that can be enjoyed on its own or added to various dishes. Here’s how you can make your own kimchi using the Ball fermentation kit:

Ingredients:

1 Napa cabbage
1/4 cup sea salt
1 tablespoon grated ginger
3 cloves garlic, minced
2 tablespoons Korean red pepper flakes (gochugaru)
3 green onions, chopped
1 carrot, julienned

Instructions:

Cut the cabbage into quarters and remove the core. Then, cut each quarter into bite-sized pieces.
In a large bowl, dissolve 1/4 cup of sea salt in enough water to cover the cabbage.
Place the cabbage in the saltwater solution and let it sit for about 2 hours, flipping the cabbage occasionally.
After 2 hours, drain the cabbage and rinse it thoroughly under cold water to remove any excess salt.
In the same bowl, mix together the ginger, garlic, Korean red pepper flakes, green onions, and carrot.
Add the cabbage to the seasoning mixture and mix everything together, ensuring that the cabbage is well coated.
Transfer the seasoned cabbage into a Ball fermentation kit jar, pressing it down firmly to remove any air bubbles.
Seal the jar with the fermentation lid and airlock from the Ball fermentation kit.
Leave the jar at room temperature for about 3-5 days, depending on your desired level of fermentation.
After fermentation, store the jar in the refrigerator to slow down the fermentation process.
Your homemade kimchi is now ready to be enjoyed!

Preparation Time: 2 hours (plus fermentation time)

Servings: Makes about 1 quart of kimchi

Nutrition Facts: Kimchi is a good source of vitamins A and C, as well as beneficial bacteria that are important for gut health.

Tips:

Feel free to adjust the amount of Korean red pepper flakes according to your preferred level of spiciness.
If you prefer a milder flavor, you can reduce the amount of ginger and garlic in the recipe.
Once the kimchi is fermented, you can use it as a topping for rice bowls, salads, or even in sandwiches.

FAQs:

Q: Can I use regular cabbage instead of Napa cabbage?

A: Napa cabbage is traditionally used for making kimchi, but you can also use regular cabbage if you don’t have Napa cabbage available.

Q: How long does homemade kimchi last?

A: When stored in the refrigerator, homemade kimchi can last for several months.

Q: Can I reuse the fermentation lid and airlock?

A: Yes, the fermentation lid and airlock can be reused for multiple fermentation batches.