Recipes for your standard Kaboodle

Traditional Sauerkraut

For your standard size Heyday kaboodle, you will need

• 1 small/medium organic cabbage (800-1000g)
• 8g of organic caraway
• 16g sea salt

Directions

1. Wash and chop cabbage into thin, approximate 1/8" (1-2 cm) strips.

2. Using your digital kitchen scale, weigh prepared cabbage and ensure that you have no less than 750g and no more than 800g of prepared cabbage.

3. Toss chopped cabbage and sea salt in a large bowl. Allow to rest for at least 20 minutes.

4. Massage cabbage with your hands for 5 minutes to soften the cabbage and release juices. Add caraway and toss.

5. Press cabbage firmly into the Kaboodle a bit at a time. Pack down until all of the cabbage and juice is in the vessel.

6. Insert the ViscoDisc into the kaboodle so that it applies pressure to the cabbage. Juice from the cabbage should rise above the bottom of the disc. If not, top with water.

7. Screw the kaboodle lid in place. Place the Kaboodle on a saucer, out of direct sunlight and allow to ferment for a minimum of ten (10) days. If you like your sauerkraut particularly sour, let it ferment for 20 days. Do not open until the full fermenting time has completed.

8. Store your fermented sauerkraut in the refrigerator and enjoy for up to 12 months.

Dill Carrots

For your standard size Heyday kaboodle, you will need

• 400 - 500g of carrots (1 pound)
• 16g of fresh dill OR 5g of dried dill weed
• 2 cloves garlic
• 16g sea salt

Directions

1. Wash carrots and cut into 9.5 cm long sticks.

2. Put the dill in the bottom of the kaboodle

3. Crush and rough chop the garlic. Tuck the carrots and garlic tightly into the kaboodle.

4. Prepare brine: Stir the sea salt into 1.5 cups of cool filtered water.

5. Insert the ViscoDisc into the kaboodle holding the carrots in place.

6. Pour the brine (salt/water mixture) into the kaboodle, enough to cover the bottom of the disc while leaving approximately 1" of space below the brim. If brine does not cover the bottom of the disc, top up with filtered water.

7. Screw the kaboodle lid in place.

8. FERMENT FOR FIVE (5) DAYS. Do not open kaboodle until fermentation time is complete.

9. Refrigerate and enjoy

Mak Kimchi

For your standard size Heyday kaboodle, you will need

• 1 small Napa cabbage (700 - 800g)
• 2 medium carrots (100 - 130g total)
• 3 green onions
• 2 medium garlic cloves
• 1 inch piece of fresh ginger
• 20g sea salt
• 12g gochugaru (Korean red pepper powder)
• 8g palm sugar
• 5g salt for brine
• Optional: 1 1/2 tsp fish sauce
• Optional: 1 - 4 Thai red chilis

Directions

1. Chop Napa cabbage into approximate 1/2” (1-2 cm), chunks. Using your digital kitchen scale,weigh out 600g of Napa cabbage.

2. Toss Napa cabbage in a large bowl with 20g of sea salt. Allow to rest for 30 minutes.

3. Shred or julienne (cut into thin strips 1-2 inches long) the carrots. Chop green onion into 1” (2cm) lengths. Mince garlic and ginger.

4. In a medium bowl, mix together the green onion, garlic, ginger, gochugaru, 5g of sea salt and palm sugar to make kimchi paste. Add fish sauce if using. For spicy kimchi, add 1 - 4 Thai red chilis (without the chilis, your kimchi will be mild, each additional chili will add more spice)

5. Combine the Napa cabbage, carrots, and kimchi paste together in the large bowl and toss until all vegetables are covered in paste

6. Press ingredients into the Kaboodle firmly, a bit at a time, include all of the juices. Insert the ViscoDisc into the kaboodle so that it applies pressure to the ingredients.

7. If there isn’t sufficient juice to cover the vegetables, add brine (mix 1/2 cup of water with 5g of salt, stir until dissolved) until covering bottom of disc, while leaving approximately 1” (2-3cm) of space below the Kaboodle rim.

8. Screw the kaboodle lid in place. Place the Kaboodle on a saucer, out of direct sunlight and allow to ferment for three (3) days.  Do not open until the full fermenting time has completed.

9. Store your fermented kimchi in the refrigerator and enjoy for up to 3 months.