Does anyone know if you can home can Kimchi?

Question

am growing cabbage, and I like kimchi, and I was thinking of home canning it in mason jars, but I can't find a recipe for that anywhere. All I find is that you make it, and then have to refrigerate it. Has anyone canned kimchi?

To clarify; canning is the process where you pack food into mason jars, and then boil the sealed jars in either a pressure cooker or large pot (if the product is acid or salty) . This preserves the food - you know, like what grandma did! So that's what I'm wondering about.....

Answer 1

I am wanting to know the answer to that same question......Kimchi is awesome.

Answer 2

You could try setting it up raw and then water bath canning it for one hour? It should cook as it cans. I read on the web that you can do that with rice and grains or beans (pressure canned for less time). I think you have to presoak the hard beans, but legumes you don't ...so if rice expands X3, then you put about a cup of rice and fill the quart mason jar the rest of the way with hot water or hot brine. Or beans expand X2 about...so maybe 2 cups beans in a quart jar. I don't think the cabbage would expand in cooking, so you don't have to worry about expansion.

Oh...I see above where you have to ferment it ...so probably you can't can it raw. Try it finished..water bath canned for one hour or pressure canned (for less time). Use a funnel to keep the lip of the jar clean and wipe any spillage off the lip ...if you don't get a good seal, the jars will pop whatever you put in there.

I think you can use water bath, because pickled stuff has acidity to it. Or you could try a pressure canner if you want to be safer. But I have canned peeled, chunks of cooked white potatoes in fresh hot brine (salt water) with a little lemon juice for acidity in water bath for 1 hour and they seem to be ok. I think they would be better if I put them in raw and let them cook in the jar, but not sure. The recipe says to cook them and not to use the cooking water but to use "fresh" hot brine in the mason jars. I get some sloughing and some mashed potatoes in the bottom, but you can make quick mashed potatoes, parsley buttered potatoes, fried potatoes, potato salad, etc this way. Time saver.

Answer 3

You don't have to can kimchi, cause kimchi is considered preserved. Once you make the kimchi, just put it in the jar. I made kimchi before and It's pretty good.

I found it on youtube. She makes you leave the kimchi out for a couple of days and then put it in the fridge.

Answer 4

I've never had to can my kimchi.  I believe that, as it's a pickle, it doesn't require anything further than it's normal preparation.  It has truly never gone bad on me, and the more sour it gets, it gets used in different recipes.  

I just made kimchi this weekend - this made enough for 2 1-qt jars.  I prefer to cut my cabbage in half, then to cut it the halves crosswise into 1-1/2" wide slices, but regardless, this recipe is a good one.  Everyone's recipe is different, though - some family members like to add chopped oysters, some like to add small dried shrimps, some just use fish sauce (like I do), some add onions and/or carrots....   :)

Baechu Kimchi (Cabbage Kimchi)

1 head nappa cabbage

1/4 radish, thin julienne

4 green onions, cut into 2 inches

2 tbsp minced garlic

1 tsp minced ginger

1/2 cup go choo ga roo (Korean chili powder)

2 tsp salt

1 tbsp sugar

1/2 cup sea salt (or any coarse salt)

1/4 cup jeot gal (Korean fish sauce)

1/3 cup water

1 tbsp rice flour or regular flour

Quarter the nappa cabbage, wash and drain.

Dip cabbages into a sink full of cold water, making sure they're well soaked, then liberally sprinkle the 1/2 cup of sea salt/coarse salt amongst all the leaves, ensuring the thickest parts of the leaves are well salted.

Put the salted cabbage in a large plastic container and set aside for at least 6-8 hours.

The cabbage should be soft enough to bend.

Wash, drain well.

I like to make sure that they are set into a huge sinkful of cold water, swished around and drain the water at least 3 or 4 times.

In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.

Put on medium heat, stir with a whisk constantly until it boils, take off the burner, add the sugar.  

Pour into a large mixing bowl.

To the flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.

Mix in the vegetables.

Take one cabbage, stuff the mixture between each leaf, and fold in half as best you can.

With 2 outer leaves, wrap the whole thing securely.

Repeat with the other half.

Put it in an air tight container.

Let it sit on the kitchen counter overnight (to ferment).

*How long you leave it sit to ferment depends on how sour you like the taste.

Answer 5

* korean kimchi recipe,

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      Ultimate Kimchi

      The Ultimate Kimchi Recipe. Summary. This article describes a recipe for Korean kimchi that is as delicious as ... This is probably the ultimate kimchi recipe. ...

      www.treelight.com/health/nutrition/Ultim... - Cached

   2.

      the pyongyang metro :: KIMCHI

      The Korean national dish step-by-step ... how to make kimchi ... Sang Mi's classic kim chi recipe calls for two Chinese cabbages. ...

      kimchi.pyongyang-metro.com - Cached

   3.

      RECIPE for Korean Cabbage Kimchi

      Recipe for Korean Cabbage Kimchi, as featured in Fabulous Foods, the net's favorite cooking community. ... The recipe and text below is reprinted from Linda ...

      www.fabulousfoods.com/recipes/appetizers... - Cached

   4.

      Science of Pickles: Kimchi Recipe

      ... possess a passionate fondness for kimchi, serving this spicy fermented pickled ... Find out more about kimchi and its popularity in Korea. • Learn more ...

      www.exploratorium.edu/cooking/pickles/re... - Cached

   5.

      David Lebovitz: A Kimchi Recipe

      Pastry chef David Lebovitz, cookbook author of Room For Dessert and formerly of Alice ... Korea's Kimchi Addiction Catches On In the West (Story and recipes) ...

      www.davidlebovitz.com/archives/2008/02/a... - 105k - Cached

   6.

      Traditional Napa Cabbage Kimchi Recipe at Epicurious.com

      Find delicious vegetable recipes, like traditional napa cabbage kimchi, and other Asian recipes at Epicurious.com ... home " recipes & menus " traditional napa ...

      www.epicurious.com/recipes/food/views/23... - 90k - Cached

   7.

      Chinese Cabbage Kimchi Recipe - How to Make Kimchi - How to Make Korean ...

      Kimchi is very nutritious and packed with... Meal Overview Top 10 Products Korean Cooking Spices Kimchi Recipe Bulgogi Recipe ...

      koreanfood.about.com/od/vegetarian/r/Kim... - Cached

   8.

      Love That Kimchi.com

      Kimchi and Korean Cuisine. A site dedicated to all types of Kimchi and recipes <meta name="verify-v1" content="+3fDd/x8Hhf1KQHn5LO3Fs6tUv4CGj4...

      www.lovethatkimchi.com - 57k - Cached

   9.

      Kimchi Healthy

      ... that derive from kimchi in general, and the Ultimate Kimchi recipe in particular. ... (the originator of the recipe I have named the "Ultimate Kimchi") suggests. ...

      www.treelight.com/health/nutrition/Kimch... - Cached

  10.

      Cookbook:Kimchi - Wikibooks, collection of open-content textbooks

      Kimchi, Kimchee or Gimchi (김치) is a Korean dish of pickled ... The following is a standard recipe for baechoo (napa cabbage) kimchi. [edit] Ingredients ...

      en.wikibooks.org/wiki/Cookbook:Kimchi - Cached