Kim Chi Recipe
INGREDIENTS
·
1 medium head napa cabbage (about 2 pounds)
·
1/4 cup iodine-free sea salt or kosher salt (see Recipe
Notes)
·
Water, preferably distilled or filtered
·
1 tablespoon grated garlic (5 to 6 cloves)
·
1 teaspoon grated peeled fresh ginger
·
1 teaspoon granulated sugar
·
2 tablepoons fish sauce or salted shrimp paste, or 3
tablespoons water
·
8 ounces Korean radish or daikon radish, peeled and cut
into matchsticks
·
4 medium scallions, trimmed and cut into 1-inch pieces
EQUIPMENT
·
Cutting board and knife
·
Large bowl
·
Gloves (optional but highly
recommended)
·
Plate and something to weigh the kimchi
down, like a jar or can of beans
·
Colander
·
Clean 1-quart jar with canning lid or
plastic lid
·
Bowl or plate to place under jar during
fermentation
INSTRUCTIONS
1. Cut the cabbage. Cut the cabbage
lengthwise through the stem into quarters. Cut the cores from each piece. Cut
each quarter crosswise into 2-inch-wide strips.
2.
Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the
salt. Using your hands, massage the salt into the cabbage until it starts to
soften a bit. Add enough water to cover the cabbage. Put a plate on top of the
cabbage and weigh it down with something heavy, like a jar or can of beans. Let
stand for 1 to 2 hours.
3.
Rinse and drain the
cabbage. Rinse the cabbage
under cold water 3 times. Set aside to drain in a colander for 15 to 20
minutes. Meanwhile, make the spice paste.
4.
Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic,
ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth
paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5
tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the
cabbage is ready.
5.
Combine the vegetables and
spice paste. Gently squeeze any
remaining water from the cabbage and add it to the spice paste. Add the radish
and scallions.
6.
Mix thoroughly. Using your hands, gently work the paste into the vegetables
until they are thoroughly coated. The gloves are optional here but highly
recommended to protect your hands from stings, stains, and smells!
7.
Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi
until the brine (the liquid that comes out) rises to cover the vegetables,
leaving at least 1 inch of space at the top. Seal the jar.
8.
Let it ferment for 1 to 5
days. Place a bowl or plate
under the jar to help catch any overflow. Let the jar stand at cool room
temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles
inside the jar and brine may seep out of the lid.
9.
Check it daily and
refrigerate when ready. Check the kimchi once
a day, opening the jar and pressing down on the vegetables with a clean finger
or spoon to keep them submerged under the brine. (This also releases gases
produced during fermentation.) Taste a little at this point, too! When the
kimchi tastes ripe enough for your liking, transfer the jar to the
refrigerator. You may eat it right away, but it's best after another week or
two.
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