Traditional Kimchi
My basic method for kimchi begins with wilting a head of Napa cabbage. A simple glass jar works fine, just cover it with a cloth or a loosely fitted lid to keep out dust and flies. As in all vegetable ferments, you want to press the cabbage down hard so the moisture rises up above the level of the cabbage to act as a protective buffer. Sometimes this won’t happen immediately, but in a few days the water level should rise. If it doesn’t, add a little water.
3 lbs organic Napa or green cabbage4 medium organic carrots1 medium (6-inch) organic daikon radish or black radish2 quarts liters filtered water1/2 cup sea salt or kosher salt4 scallions6-8 cloves (one bulb) organic garlic1/4 ginger1/4 cup dried red pepper powder (no additives)
1. Soak Vegetables: Dissolve salt into water in a one-gallon (or larger) glass or ceramic container. Stir until salt dissolves. I actually gather sea water and replaced it with salt water. Remove any outer leaves from cabbage (reserve for placing on top of jar to keep vegetables submerged.) Slice the cabbage very thin and then cut into 1-inch strips.
2. Peel and cut stems off radish and carrots. Using a shredding device, shred carrots, radish and daikon. Slice onions very thin
3. Add cabbage, carrots, 1 scallion and radish to the brine. Cover with a plastic lid or plate and weigh down (I use a glass wine bottle filled with water) so that the contents stay under the brine. Leave for 4-6 hours (overnight is okay).
4. Drain the veggies through a colander, reserving about a cup of the brine.
5. Prepare spice paste: Chop 3 of the scallions into thin slices. Add to a small glass or metal mixing bowl or the mixing bowl of a food processor.
6. Peel and grate the ginger, and mince the garlic. Add pepper powder. Stir and mash contents (or use a food processor) together until it is a minced paste.
7. Pack Jar or Crock: Wearing a latex glove to protect yourself from the heat of the peppers, Mix the paste thoroughly with your hands into the drained vegetables and the other half of the scallion in a large mixing bowl or it can go directly into a large crock. Mix until the veggies are coated nicely with the paste. Place the vegetables in glass jars or crock and push down. There should be enough liquid to submerge the vegetables. If not, use a bit of the brine to cover the vegetables. Lay the cabbage leave on the top.
8. Ferment: Cover with a plastic lid or plate, and weigh down so that the contents stay under the brine. Some brine will continue to form once the veggies are pressed down.
9. Cover with a cloth and rubber band to keep flies out.
10. Check the container(s) often to make sure the vegetables are completely submerged, top it off with some of the reserved brine.
11. Store in the warmest spot in your kitchen for 2-7 days. When you like the taste, your kimchi is ready. Transfer contents to mason jars and store in fridge. It will keep for one year.
12. Number of servings (yield): 3 pints
Image Credit: divya_