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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).

Kimchi Egg-fried Rice

Ingredients – Serves 4

  • 1tbsp of good quality oil
  • 1 knob of butter
  • 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


Heat a wok and add oil, onion and garlic, fry for 2 minutes. Melt the butter, throw in kimchi, spring onion, soy sauce and fish sauce and warm up. Add rice, toss around, and mix well with the rest of the ingredients-push on 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 chopped coriander.

Momo Dough

Ingredients – Makes 6

  • 100g plain flour, plus extra for dusting
  • 2.5 tsp sunflower oil
  • 50ml of warm water


  1. Tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 50ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.

Dumpling Dressing

Ingredients – Serves 2:

  • – 2 tablespoons soy sauce
  • – 1 tablespoon of sweet chilli
  • – 1 teaspoon rice vinegar
  • – 1 tablespoon water
  • – 1 tablespoon of honey
  • – 1 lime, juiced
  • – pinch of black pepper and/or gochugaru (red chili pepper flakes)
  • – 1 clove of garlic, grated
  • – 1cm of fresh ginger, grated


  1. Mix all the ingredients in a bowl and refrigerate until needed.

Sweet Potato mom Recipe

Ingredients (make 40 gyoza)

150g shredded cabbage (Napa or any other softer white/green cabbage)
1/2 teaspoon salt

1 block of firm tofu, finely diced
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 dumpling wrappers wrappers* (use vegan ones for a vegan recipe)

For cooking

4 teaspoons sesame oil
120ml cold water

For the dipping sauce


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, tofu, ginger, garlic, spring onion, miso paste, and 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 mono 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 dumplings.

4.Steam for 7-8 minutes.

Serve with the dipping sauce (mix the ingredients in a small bowl).

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