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Introduction to Fermenting – Recipes

We hoped you enjoyed your fermenting class. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.



Ingredients – Makes 2L

  • 1 medium head green cabbage
  • 1 1/2 tbsp salt
  • 1 tbsp caraway seeds
  • Water


  1. Clean everything: When fermenting anything, it’s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You’ll be using your hands to massage the salt into the cabbage, so give those a good wash too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you’d like to flavour your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.
  5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
  7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  9. Ferment the cabbage for 3 to 10 days: As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.
  10. Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no hard-and-fast rule for when the sauerkraut is “done” — go by how it tastes.
  11. While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mould, skim it off immediately and make sure your cabbage is fully submerged; don’t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.
  • Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Baechu napa cabbage kimchi


Ingredients – Makes 1x500ml jar

  • Kimchi paste as needed
  • 1 tbsp of sea salt
  • 1 head of napa cabbage, cut into large chunks, no problem if sizes vary
  • ½ bunch of fresh Asian chives (also called Chinese leek), cut into 1-inch batons


Place the cabbage and salt in a clean mixing bowl and massage firmly, but without causing much damage, together. You can stop when cabbage feels lightly wilted.

Drain excess liquid and smother with roughly half a cup of kimchi paste and massage gently.

Add Asian chives and mix.

Place in a tight-lid jar and pack down tightly, adding a bit of filtered water if needed.

Fermentation process produces gas, make sure you leave some space and don’t overfill the jar.

Leave the kimchi out of the fridge for 3-7 days, out of the direct sunlight.

Make sure you release gas daily.

Kimchi can be eaten after first week or even immediately as a lovely salad.

Kimchi paste – Makes 4 cups

  • 12 cloves of garlic
  • 5 inches of peeled ginger
  • 2tbsp of sea salt
  • 2tbsp of sugar
  • 1 cup of gochugaru flakes
  • ¼ cup of fish sauce
  • 1tbsp of soy sauce
  • 2tbsp of rice vinegar
  • 2tbsp of oyster sauce
  • ½ cup of filtered water

Add all above ingredients into a blender and whizz until a smooth paste is formed.

Use for you kimchi immediately or transfer into a sealed container, will last indefinitely in a refrigerator (if the tubs and everything else were clean enough).

Wholemeal Momos with Fermented Soy Beans and Turmeric Sauerkraut

Ingredients – Serves 4

Also called dim-sum in China, these stuffed dumplings are fun to make and delicious to eat. 

To make a dough

  • 1 cup of wholemeal flour
  • ¼ cup of cold water
  • 2tbsp of veg oil (plus extra tsp for frying)
  • Pinch of salt
  • Extra 1l of veg stock for boiling the momos

For the filling

  • 1/4 cup turmeric spiced sauerkraut
  • a few tbsp of cooked sweet potatoes (to bind the mix together)
  • 1/4 cup tempeh (fermented tofu)
  • 1tbsp sweet soy sauce
  • Handful of chopped coriander
  • seasoning


First, we make our dough: add flour, water, oil and seasoning to a mixing bowl and combine. Knead to a soft dough, wrap in cling film and set aside for 15 minutes.

Crumble tempeh mix with sauerkraut, coriander and soy sauce.

Split dough into small balls, roll on floured table into little circles, 5 inches in diameter. Try to make these thicker in the middle so they hold the filling better. Add 2tsp of filling and fold, the shape doesn’t matter that much as long as the edges are sealed as we are going to boil them in the stock.

Boil the dumplings in the stock for 5 minutes or until they float. Set aside to cool them. Heat a frying pan and fry your momos from both sides until golden.

Serve with our fit food tikka sauce.

Kimchi Egg-fried Rice

Ingredients – Serves 4

  • 1tbsp of good quality oil
  • 3 cups of cooked basmati rice (or any other rice of your choice)
  • 2 cloves of chopped garlic
  • 1 sliced red onion
  • 2 chopped spring onions
  • 1cup of kimchi
  • Handful of chopped coriander
  • 3 eggs, beaten
  • 1tbps soy sauce
  • 1tsp fish sauce


Heat a wok and add oil, onion and garlic, fry for 2 minutes. Throw in kimchi, spring onion, soy sauce and fish sauce and warm up. Add rice, toss around, mix well with the rest of the ingredients-push on the one side of the pan. Scramble the eggs on the second half of the wok, until medium-cooked. Mix with the rice and finish with copped coriander.

Sweet Potato Gyoza Recipe

Ingredients (make 40 gyoza)

150g shredded cabbage (Napa or any other softer white/green cabbage)
1/2 teaspoon salt
250g mashed sweet potato (plain, unseasoned)
1/2 tablespoon grated fresh ginger
2 minced garlic cloves
1 tablespoon chopped spring onions
2 teaspoons white miso paste
1 teaspoon sesame oil
1 lime, zested
40 gyoza wrappers* (use vegan ones for a vegan recipe)

For cooking

4 teaspoons sesame oil
120ml cold water

For the dipping sauce

6 tablespoons soy sauce
3 tablespoons rice vinegar
A few drops of sesame or chilli oil


1. Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.

2. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil. Mix everything together with a wooden spoon.

3. Line a large tray with baking paper. Fill a small cup with cold water.
Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.

4. For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
The gyoza dumplings should be slightly translucent and the filling should be firm.

5. Flip the gyoza dumplings on a large serving plate, browned surface up. Cover with aluminium foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
Serve with the dipping sauce (mix the ingredients in a small bowl).

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