Cabbage Kimchi
Ingredients
- 1 medium head of Napa cabbage about 2 lbs.
- 1/4 cup iodine free sea salt or kosher salt
- About ½ cup spring or distilled water (not tap water as chlorine may interfere with fermentation)
- 1 tablespoon fresh grated garlic 5-6 cloves
- 1 or 2 teaspoons grated peeled fresh ginger
- 1 teaspoon granulated white sugar
- 2 tablespoon fish sauce or salted shrimp paste or combination of both; if vegetarian you can use ¾ teaspoon kelp powder mixed with about 3 tablespoons of water
- 1-5 tablespoons Korean red pepper flakes the name is gochugaru; red pepper is not all the same…use this one
- 6-8 oz Korean radish daikon peeled and cut into matchsticks. You can use another radish if preferred
- 4 scallions or green onions cut into 1 in pieces
- 2 ounces of julienned carrots optional
Instructions
- Rinse cabbage well and cut lengthwise through the stem into quarters, then remove the core from each piece and cut each quarter crosswise into big 2-3-inch-wide strips.
- Place cabbage in a large bowl and sprinkle with the salt. Using both hands massage the salt into the cabbage until it starts to soften. Then add enough water to cover the cabbage (~1/2 cup or so). Put a plate on top of the cabbage and weigh it down with something heavy like a can of beans. Let that stand for 2 to 3 hours.
- After 2-3 hours rinse and drain the cabbage under cold water three times and then set aside in a colander to drain about 20 minutes.
- While cabbage is draining, make the spice paste. Using a clean dry bowl add the garlic, ginger, sugar, fish sauce/shrimp paste/water and stir until a smooth paste. Add the gochugaru using about 1 tablespoon for mild to 5 tablespoons for spicier hotness.
- Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add in the radish, scallions/onions and carrots.
- Using your hands gently work the paste into the vegetables until they are thoroughly mixed and coated. You can wear gloves if you have sensitive hands to prevent irritation.
- Pack the kimchi you just made into a 1-quart large-mouth mason jar and press down on kimchi until the brine (the liquid that comes out) rises to cover the vegetables. You may use a little of the drained off salted water or just plain spring water if not enough liquid/ brine is produced. Leave 1 inch of space at the top. It is important that the vegetables are covered and there is about 1-in of space at top. Close jar tightly.
- Place a bowl or plate under the jar to help catch any overflow. As the vegetables ferment, they will release some gases and some brine may seep out of the cover. Keep cool at room temperature, out of sunlight for one to five days. You may see bubbles inside the jar. You may open the lid daily and taste the kimchi. This releases gases that may produce during fermentation. Replace the cap after pressing down on the vegetables with a spoon to keep submerged in the brine. Once you realize the taste is where you want it you can keep in the fridge. The longer it ripens, the better it will be. It should keep for a month or so, if it lasts that long!