How To Make Kimchi 👄
Friday, March 24, 2017
BY: ELLYSHA ZURAIMI
Ingredients
- 3 Napa cabbage, stemmed and cut lengthwise
- 6 to 8 cups + 1 tablespoon water, filtered or distilled*
- 1/4 cup + 1 tablespoon kosher or sea salt
- 5 garlic cloves, minced
- 2 daikon radishes, trimmed and cut into matchsticks
- 1 bundle scallions, trimmed, cut into 1-inch sections
- 1 tablespoon fresh ginger, grated
- 3 to 5 tablespoons coarse Korean red pepper flakes*
- 1 teaspoon white sugar
- 1/2 nori sheet, torn into small pieces*
Cooking directions
- Rinse and prepare cabbage.
- Add 1/4 cup salt and gently massage salt into leaves while using gloves.
- Pour water into bowl until cabbage is just covered, about 10 minutes.
- Place plate on top of cabbage to weight.
- Set aside for at least 3 hours or overnight, folding once or twice
- Pour cabbage into a strainer and rinse under cool running water.
- Set strainer aside to allow cabbage to drain, about 20 minutes.
- Dry mixing bowl and set aside for reuse.
- Combine sugar, pepper flakes, nori and sugar in a small mixing bowl.
- Add 1 tablespoon filtered water and stir contents until a thick paste forms.
- Combine 2 cups water with 1 tablespoon salt and stir. Set aside.
- Meanwhile, rinse and prep daikon, ginger, scallions and garlic.
- Combine ingredients with cabbage in mixing bowl.
- Add paste and fold until the cabbage is evenly coated with paste, about 2 minutes.
- Pack kimchi into Mason jar.
- Add just enough brine from step three (if needed) to cover ingredients.
- Seal and place jar on a shelf out direct sunlight for 24 hours.
- After 24 hours, open jar to release gasses, it should be stinky.
- Then reseal and store kimchi in fridge for up to 1 month.
- Add to soup, as a side dish, or with veggie burgers.
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