Basic Napa Cabbage Kimchi
1 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
- Slice the cabbage into 1 inch strips, removing the hard core
- Toss the cabbage with salt in a large glass bowl, mixing well
- Add water just to cover – put a plate on top to weigh it down and completely submerge it.
- Let rest for two hours
- Drain and rinse the cabbage several times
- Place it in a colander for 30 minutes to continue to drain
- Combine the garlic, ginger, sugar, and seafood flavor in a small bowl to create a paste
- Mix in the gochujang, 1 TBL for mild, or 5 for very spicy
- Combine the cabbage and paste in the glass bowl from step two
- Add radish, scallions, and seasoning paste and mix
- Toss all until very thoroughly coated.
- Pack the kimchi into a widemouth jar
- Press down on it until the brine rises to cover the vegetables. Place a clean rock on top of the vegetables.
- 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.
- Now the waiting begins: Let the jar stand at room temperature for 5 days.
- 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.
- Check it daily and top off with distilled water. Make sure vegetables stay submerged by pressing down.
- Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged
- 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.
- You may eat it right away, but it’s best after another week or two.
- 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