You know how to pickle anything. Now know this: It’s hard to screw up your pickles. They are forgiving and they can take your abuse. Here’s an example from my current kimchi batch. (This isn’t a detailed kimchi recipe, but one is coming soon.)
Back in mid-January my housemates and I harvested more mustard greens, broccoli leaves, and radishes from our garden than we could stuff in the fridge, so I decided to make kimchi with some of them. I chopped them up along with some carrots, a daikon radish, and a head of cauliflower that also needed some attention. Not your usual kimchi combination, but hey, you can pickle anything.
I filled a 5 gallon crock about two-thirds full and covered the veggies with brine to soften them up for a few hours. Like this:
It looked like a lot, so I didn’t hold back on the spices:
In the food processor I blended up all the onions, most of the garlic, half the fresh ginger, and about 20 thai chili peppers. I poured off some of the brine and added the eye-watering mixture to the greens. To seal the spiced veggies from the air and keep them from getting moldy, I pressed them under the brine with a flat glass lid, then weighed the lid down with glass jars full of water.
After it had spent two weeks in the pantry I tasted the kimchi. It was awful! It was way too strong, and the garlic especially was so powerful it made my mouth hurt. What to do? I added two large bunches of bok choi, another large chunk of fresh ginger, and a bunch of sweet paprika powder (because I wanted it to have a nice red color). After another week, the kimchi tasted much better and it’s still doing fine fermenting away in the pantry today, two months since it started.
The moral? Making pickles is kind of like making soup—you can always add something to make it better later on.