Seems like everyone is into fermentation and that’s a good thing! This easy recipe for kim-chi takes some time, but little effort. And the results? YUMMMMM!
- 2 lb head Chinese (napa) cabbage
- ¼ cup iodine-free sea salt or kosher salt
- 1 tablespoon grated garlic
- 1 teaspoon grated peeled fresh ginger
- 3 tablespoons water
- 1 teaspoon Kelp granules
- 1 to 5 Tablespoons Korean red pepper flakes – I use 3 (gochugaru)
- Small daikon radish, cut into fine match sticks (about 8 oz)
- Small carrot, cut into fine match sticks
- 4 medium scallion, trimmed and cut into 1-inch pieces
Step By Step Instructions:
Preparing the cabbage
Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inchg-wide strips.
Place cut cabbage into a large mixing bowl and sprinkle with ¼ cup salt. Work with hands until it has reduced by about half. Cover with filtered water. Put a plate on top of the cabbage and weight it down with a jar of pennies or something heavy.
Let it sit for two hours.
After two hours, rinse three times under cold water. Place in a colander for 15 minutes. Meanwhile, make the paste.
Making the paste
Use the same bowl you used for soaking the cabbage.
Add the garlic, ginger, water and kelp granules and mix. Stir in the gochugaru and mix again.
Squeeze any remaining water from the cabbage and add to the paste. Add the daikon, carrot and scallion. Wearing rubber gloves, gently work the paste into the vegetables until they are thoroughly coated. (If you don’t wear gloves, you can irritate your skin).
Packing into a jar
Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine rises to cover the vegetables. Leave 1-inch of space at the top. Cover jar with a plastic lid.
Let ferment on the counter for 2 to five days (I usually go for 3 days). While fermenting, place the jar in a bowl just in case the brine expands and spills out the top.
It gets better with time.