Kimchi Recipe

A versatile dish that's delicious and good for your gut! Eat it is as is or use it as a flavorful condiment to give your meal an extra kick. It's great over rice or a grain bowl, with eggs, in soups/stews... and the list goes on!

INGREDIENTS

Kimchi

Cabbage

2 lb Napa cabbage chopped into 1-inch pieces

1/4 cup fine sea salt

Kimchi Paste

8 cloves garlic

1 oz ginger peeled and chopped

2 tablespoons fish sauce

1/2 cup Gochugaru (Korean Red Chili Powder - you can sub Aleppo)

Finishing the Kimchi

1/2 lb Daikon radish julienned

6 Scallion sliced thin

Special Equipment

quart-sized mason jar

glass fermentation weight

PREPARATION

Place the cabbage in a large bowl, sprinkle the salt over the cabbage and toss it well to coat. Pour in just enough water to cover the cabbage by about 1-inch. Place a plate over the cabbage to keep it submerged, and let it soak in brine at least 4 and up to 8 hours, or until the leaves are limp.

Drain the cabbage in a colander, reserving 1/4 cup brine.

Place the reserved brine and all ingredients for the paste into a food processor or high-speed blender, and blend until smooth and uniform.

Toss the cabbage, radish and green onions together in a bowl and then spoon the chili paste over them. Toss the vegetables together with the seasoning until well coated.

Transfer the cabbage to a quart-sized mason jar and press it firmly down to remove all air bubbles. Place a glass weight inside the jar, and then seal tightly.

Allow the kimchi to ferment at room temperature for 3 days. Then transfer it to the fridge and allow it to age for 3 weeks before tasting. Consume within 6 months.

Notes

Skip the Fish Sauce: If you’re not a fan of fish sauce, you can use miso paste or gochujang instead or just omit it entirely.