用真空袋发酵泡菜，只需要十天，不生花，不软烂，我不知道为什么这么简单。【酸菜】【酸黄瓜】【泡菜】
用真空袋发酵泡菜，只需要十天，不生花，不软烂，我不知道为什么这么简单。【酸菜】【酸黄瓜】【泡菜】 is a medium Korean recipe that serves 4. 25 calories per serving. Recipe by Fermentation Lab on YouTube.
Prep: 30 min | Cook: 240 hrs | Total: 240 hrs 50 min
Cost: $63.41 total, $15.85 per serving
Ingredients
- 906 g Napa Cabbage (firm leaves, medium size, roots trimmed, outer wilted leaves removed)
- 4 g Sea Salt (non‑iodized, fine grain)
- 3 g Granulated Sugar (plain white sugar)
- 500 ml Cold Boiled Water (boiled then cooled to room temperature; used to soak cabbage)
- 30 ml High‑Quality White Wine (for sterilizing utensils; optional substitute with white vinegar)
- 1 Food‑Grade Vacuum Seal Bag (30×40 cm) (must be airtight and food safe)
- 1 Household Vacuum Sealer (electric vacuum machine for extracting air)
Instructions
Sanitize Utensils
Wash all bowls, cutting board, knife, and the vacuum bag with hot, soapy water, then spray the surfaces with a small amount of high‑quality white wine and let dry.
Time: PT10M
Prepare the Cabbage
Remove outer wilted leaves, cut off the soil‑contacting root ends, and slice the cabbage into 1‑2 cm strips. Discard any bruised spots.
Time: PT10M
Weigh and Add Seasonings
Weigh the cabbage (≈906 g). Add 4 g sea salt and 3 g granulated sugar, then toss gently to distribute evenly.
Time: PT5M
Cold Boiled Water Soak
Pour enough cold boiled water (about 500 ml) over the seasoned cabbage to just cover it. Let it sit for 12 hours at room temperature to kill surface microbes and displace oxygen.
Time: PT12H
Transfer to Vacuum Bag
After soaking, drain excess water (reserve a small amount of brine for later if desired). Place the cabbage, remaining brine, salt, and sugar into the vacuum bag. Ensure the sealing area is free of salt or sugar crystals.
Time: PT5M
Vacuum Seal
Insert the bag into the household vacuum sealer and extract all air. Seal the bag tightly.
Time: PT2M
Fermentation
Place the sealed bag in a dark area at about 30 °C (room temperature). Let ferment for 10 days. Check the bag daily; if it swells, cut a small corner to release CO₂ and reseal immediately.
Time: PT240H
Temperature: 30°C
Release Excess CO₂ (Mid‑Fermentation)
On day 5, if the bag is noticeably swollen, cut a tiny corner, let the gas escape, then reseal with the vacuum sealer.
Time: PT5M
Finish and Store
After 10 days, open the bag, taste the sauerkraut. Drain the brine (it can be used to water plants). Transfer the kimchi to a clean glass jar and refrigerate.
Time: PT5M
Nutrition Facts
- Calories
- 25
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Low‑Fat, Probiotic
Ingredient Substitutions
- Instead of Napa Cabbage: Green Cabbage
- Instead of Sea Salt: Kosher Salt (use 70% of amount)
- Instead of Granulated Sugar: Honey (use half the amount)
- Instead of Cold Boiled Water: Filtered water
- Instead of High‑Quality White Wine: White vinegar (same volume)
- Instead of Food‑Grade Vacuum Seal Bag (30×40 cm): Heavy‑duty zip‑lock freezer bag (less airtight)
- Instead of Household Vacuum Sealer: Manual hand pump (may not achieve full vacuum)
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Cutting Board
- Sharp Knife
- Vacuum Sealer
- Food‑Grade Vacuum Bag (30×40 cm)
- Clean Cloth or Paper Towels
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Cold boiled water soak (Step 4)
- Ensuring a clean seal on the vacuum bag (Step 5 & 6)
- Maintaining fermentation temperature around 30 °C (Step 7)
- Releasing excess CO₂ to avoid bag rupture (Step 8)
Chef Tips from the Video
- Use non‑iodized sea salt; iodine can inhibit lactic‑acid bacteria.
- Add a small slice of ginger or a pinch of red pepper flakes for extra flavor without affecting fermentation.
- Keep the bag away from direct sunlight; a dark cabinet provides a stable temperature.
Troubleshooting
Bag does not seal properly and air leaks in.
Dry the sealing strip thoroughly, ensure no salt or sugar crystals are on it, and re‑run the vacuum cycle. If the bag is damaged, replace it.
Cabbage becomes soft or mushy.
Reduce fermentation temperature to 20‑22 °C and ensure the salt amount is accurate; excess moisture can also cause softness, so drain excess brine after soaking.
Off‑smell or mold appears on the surface.
Discard the batch. This indicates contamination; always use sterilized equipment and keep the bag airtight.
Storage
Refrigerator: Store in a sealed glass jar for up to 2 months.
Freezer: Not recommended; freezing alters texture.
Room temperature: Only during the 10‑day fermentation period at 30 °C.
Make-Ahead Tips
- Prepare and weigh the cabbage a day ahead; keep it refrigerated in a sealed container.
- The salt‑sugar brine can be made in bulk and stored in the fridge for up to a week.
Frequently Asked Questions
What is the cultural significance and history of sauerkraut‑style kimchi in Korean cuisine?
Sauerkraut‑style kimchi, especially the Northeastern (Dongbei) version, reflects the Korean tradition of preserving winter vegetables using natural lactic‑acid fermentation. Historically, families relied on kimchi to provide essential vitamins during cold months, and the method of airtight fermentation dates back centuries.
How does vacuum‑sealed kimchi differ from traditional jar‑fermented kimchi in Korean cooking?
Vacuum‑sealed kimchi removes oxygen completely, allowing lactic‑acid bacteria to dominate faster and reducing the risk of spoilage microbes. Traditional jar fermentation relies on a salt brine and limited oxygen, often taking longer and requiring careful weight placement to keep vegetables submerged.
What traditional regional variations of kimchi exist within Korean cuisine?
Korean kimchi varies by region: the South favors spicy, garlic‑heavy versions like Baechu‑kimchi; the North uses more radish and less chili; the East incorporates seafood such as oysters; and the Northeast (Dongbei) often resembles sauerkraut with milder spice and a focus on crisp texture.
On what occasions is kimchi traditionally served in Korean culture?
Kimchi is a daily staple in Korean households, served with every meal. Special varieties are prepared for holidays such as Seollal (Lunar New Year) and Chuseok (Harvest Festival), where families make large batches to share with relatives.
What are the authentic ingredients for traditional Korean sauerkraut‑style kimchi versus acceptable substitutes?
Authentic ingredients include napa cabbage, sea salt, a small amount of sugar, and natural lactic‑acid bacteria from the cabbage itself. Acceptable substitutes are green cabbage for napa cabbage, kosher salt (adjusted amount), and honey for sugar, though flavor may vary slightly.
What other Korean dishes pair well with vacuum‑fermented sauerkraut kimchi?
Vacuum‑fermented sauerkraut kimchi pairs beautifully with steamed rice, Korean barbecue (bulgogi or galbi), bibimbap, and noodle soups like kalguksu. Its crisp acidity also complements fried dishes such as jeon (Korean pancakes).
Why does this recipe use a vacuum bag instead of a traditional fermentation jar?
The vacuum bag completely isolates the cabbage from air, allowing lactic‑acid bacteria to work unhindered and preventing spoilage organisms that need oxygen. This speeds up fermentation to 10 days and eliminates the need for heavy stones or weights.
What are the most common mistakes to avoid when making vacuum‑fermented sauerkraut kimchi?
Common mistakes include using too much salt (which slows fermentation), failing to dry the seal area (causing leaks), fermenting at temperatures below 20 °C (leading to weak acid production), and not releasing excess CO₂, which can cause the bag to burst.
How do I know when the vacuum‑fermented kimchi is done?
The kimchi is ready when the cabbage has turned a pale yellow‑green, the texture is crisp yet slightly softened, and the flavor is tangy with a hint of sweetness. Small bubbles inside the bag and a pleasant sour aroma are good indicators.
What does the YouTube channel Fermentation Lab specialize in?
The YouTube channel Fermentation Lab specializes in scientific and practical home fermentation techniques, exploring innovative methods such as vacuum‑sealed fermentations, kombucha brewing, and vegetable pickling while explaining the microbiology behind each process.
How does the YouTube channel Fermentation Lab's approach to Korean fermentation differ from other cooking channels?
Fermentation Lab focuses on controlled, reproducible methods using modern kitchen tools like vacuum sealers and precise temperature monitoring, whereas many other channels rely on traditional, less‑controlled jar methods. This scientific approach aims for a 99 % success rate and consistent flavor.
Last updated: August 30, 2026
