Kimchi

 

Ingredients

1 large or 2 small to medium Napa cabbages (you can substitute Savoy cabbage if Napa cabbage is not available)

1⁄4 cup salt

1 cup filtered water

2 large carrots, grated

1 bunch of scallions, roughly chopped (save the white base of stalks)

6 cloves of garlic

1 1⁄2 inch piece of fresh ginger, peeled

2 tablespoons fish sauce

1 tsp granulated sugar

3-6 tablespoons Korean chili powder (gochugaru) or Korean hot pepper paste

Instructions

Prepare the Cabbage

Dissolve salt in 1 cup of filtered water. Set aside 

Rinse cabbage(s) and remove any damaged outer leaves. (Save one or two good outer

leaves for the end). Slice cabbage head(s) in half or in quarters and remove the cores, then

cut cabbage leaves into bite-size pieces. 

Place the cabbage in a large glass or ceramic mixing bowl and pour salt water over top. Mix

well, making sure all pieces are well coated in the salty water. 

Press the cabbage down and add a little cool water if needed to make sure cabbage is

submerged. Cover bowl and let sit for about 3 to 4 hours. 

Make the Chili Paste

Put garlic, ginger, scallion whites, fish sauce, sugar and chill powder (gochugaru) in a food processor and blend into a fine paste. (The amount of chili flakes used will depend on how spicy you like your kimchi). Set mixture aside. 

Make the Kimchi

Drain cabbage in a colander, rinse and squeeze out excess water. Return cabbage to mixing bowl and add grated carrot, chopped scallions and chili paste.

Mix well to make sure everything is well coated. (Hands work great for this because it allows you to massage the paste into the ingredients but you may want to wear gloves just in case as the child powder/paste can be a bit hot).

Tightly pack kimchi into a glass jar/jars, leaving 1 to 2 inches of headspace. Cover with the saved cabbage leaf/leaves and press down to cover the kimchi with liquid while it ferments.

Place a lid on top or cover with a coffee filter and secure with an elastic band. If using a lid

that does not allow any air to escape, remember to burp your jar(s) once a day to release

any built up CO2.

Allow kimchi to ferment at room temperature for a minimum of 3 to 5 days and up to 2

weeks. (I tend to like the flavour after around 7 to 10 days, but you can taste it every few

days until you’re happy with the flavour).

When you’re happy with the flavour, transfer your jar(s) to the fridge or to cold storage (like a basement or root cellar) to slow down the fermentation process. Kimchi will store in the fridge or cold storage for up to 6 months or so on average before the quality starts to degrade. The flavour will intensify the longer it sits.