Kimchi
 
 
Recipe type: Appetizer
Cuisine: Ferments
Ingredients
  • 2 pounds of cabbage/ sliced thin
  • ¼ cup of course salt
  • 9 oz daikon radish - cut into matchsticks
  • 3 small carrots -cut into matchsticks
  • 1 tablespoon garlic - grated
  • 1 teaspoon ginger - grated
  • 3 tablespoons scallions - chopped
  • 4 tablespoons gochugaru
  • sugar
  • 2 tablespoons fish sauce
Instructions
  1. Cut the head of cabbage straight down the center of the head with the stem side on the cutting board.
  2. Place a half, flat side down on the cutting board and slice the head thinly.
  3. Once the half is sliced, turn the cutting board 45 degrees and cut through the slices.
  4. Cut the daikon into match sticks.
  5. Cut the carrots into match sticks.
  6. Grate and garlic and ginger
  7. Place the cabbage in a large bowl.
  8. Add ¼ cup of course salt to the cabbage.
  9. Using your hand massage the salt into the cabbage.
  10. This tenderizes the cabbage and allows for better fermentation.
  11. Once the cabbage feels tender, cover it with cold water.
  12. Use a plate to push the cabbage down below the water level.
  13. Place something heavy on top of the plate to keep the cabbage submerged.
  14. Set aside for 2 hours.
  15. After 2 hours strain the cabbage in a large colander.
  16. Rinse with cold water and strain again.
  17. Repeat twice more.
  18. Take handfuls of cabbage and squeeze out as much liquid as possible.
  19. Set aside.
  20. Combine garlic, ginger, sugar and fish sauce in a large bowl.
  21. Add the gochugaru and mix well.
  22. Add the cabbage, daikon radish, carrots and scallions.
  23. Using your hands massage the spicy seasoning mixture into the cabbage, radish and carrots.
  24. Once the vegetables have been throughoughly massaged pack the kimchi into mason jars.
  25. Push the kimchi tightly into the jars, making sure it is completely covered in brine.
  26. Seal the jars and place into a container to catch any brine that may seep out from the jars.
  27. Set in a cool place for 3 -5 days.
  28. Check the kimchi daily making sure to push the vegetables below the surface of the brine.
  29. Be sure to taste it each day until it is the flavour you are looking for.
  30. Store in the finished kimchi in the fridge.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/easy-to-make-kimchi/