Bite-Sized Kimchi Balls

These lacto-fermented pickled sprouts from Chef Sam Black (who has the dreamiest voice - you should follow him on Instagram) are absolutely delicious, and a wonderfully easy introduction to the world of lacto-fermentation.

Difficulty Level: Easy Servings:
Prep Time: 20 minutes Cook Time:
Recipe Type Side Dish, Snack Cuisine Korean Diet Compatibility Vegan

Source: Chef Sam Black on Instagram

Submitted by Melissa Green

Ingredients

2ltr jar
900g sprouts
1 large carrot (chopped coarse)
1 large piece of ginger root (peeled and chopped coarse)
2 garlic cloves
As much chili as you like (gochugaru if you want that classic kimchi heat)
1ltr fresh cold water
2% sea salt*

Directions

Pick over and clean the sprouts, removing any loose outer leaves and the woody stem. Anything that’s damaged or has the potential to hold soil or insects inside could cause the ferment to go bad. Soak the sprouts in cold water for 30 minutes and then rinse.

Put the empty jar on a digital scale and reset the tare. Add all the ingredients along with enough water to almost cover the sprouts. Calculate the amount of salt as 2% of weight of ingredients added, and add to the jar. Seal and shake well.

Burp the jar daily and leave in a cupboard for the first 2-3 weeks. After day 5 it should taste noticeably sour and smell STRONGLY of sprouts (warning). By day 28-30 the smell will have faded and given way to a more acidic, fiery smell but no more sproutiness.

Eat raw or cook and enjoy

Notes

Amounts are in metric, but honestly, just eyeball it. The only important number is the salt, which must be 2% of the total ingredients by weight. This will ensure that bad bacteria die off, while the friendly lactophilus bacteria thrive.