Kimchi ~~ 3

by on February 2, 2016 » Add the first comment.
Print Friendly

Basic Napa Cabbage Kimchi

kimchi1 head Napa cabbage
1/2 C sea salt
1 C Daikon radish – julienne strips
1 small red onion – julienne strips
1 tsp corriander seeds
6 green onions – one inch or less
Gochujang (to taste – about 2 TBL)
6 cloves Garlic – sliced very very thin
1 tsp Ginger – grated
1 tsp Sugar
3 TBL Asian Fish Sauce

  1. Slice the cabbage into 1 inch strips, removing the hard core
  2. Toss the cabbage with salt in a large glass bowl, mixing well
  3. Add water just to cover – put a plate on top to weigh it down and completely submerge it.
  4. Let rest for two hours
  5. Drain and rinse the cabbage several times
  6. Place it in a colander for 30 minutes to continue to drain
  7. Combine the garlic, ginger, sugar, and seafood flavor in a small bowl to create a paste
  8. Mix in the gochujang, 1 TBL for mild, or 5 for very spicy
  9. Combine the cabbage and paste in the glass bowl from step two
  10. Add radish, scallions, and seasoning paste and mix
  11. Toss all until very thoroughly coated.
  12. Pack the kimchi into a widemouth jar
  13. Press down on it until the brine rises to cover the vegetables.  Place a clean rock on top of the vegetables.
  14. Leave about 1/2 inch of head space above the liquid, and seal the jar with a lid that DOES NOT fit tightly. A half-gallon canning jar works really well.
  15. Now the waiting begins:  Let the jar stand at room temperature for 5 days.
  16. You should see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
  17. Check it daily and top off with distilled water.  Make sure vegetables stay submerged by pressing down.
  18. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged
  19. Taste at Day Five.  When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.  The fermentation process will substantially slow in the fridge.
  20. You may eat it right away, but it’s best after another week or two.

Recipe Notes

  • Use Kosher salt since additives could inhibit the fermentation process, and your kimchi will just rot
  • Use either spring, distilled or filtered water, NOT water from the tap
  • Do not use your water especially if you have a water softener installed

CLICK ON EITHER RECIPE FOR AN ENLARGEMENT

Traditional Napa Cabbage Kimchi

Almost Instant Hot Kimchi

 

Find more like this: Appetizers and Sides, World Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.