Kimchi is a vary spicy and pungent Korean fermented combination of napa cabbage and radishes. Other vegetables, like cucumbers, are often used.
- Kimchi2 heads Napa cabbage
- 2 Daikon radishes, peeled and sliced
- 5 carrots, peeled and sliced
- 1 bunch scallions, sliced
- A 2-inch piece of fresh ginger, minced
- 16 garlic cloves, chopped
- 1/4 cup fish sauce
- 1/2 cup chili paste, to taste
- 1 1/4 cups sea salt
- Wash the cabbage leaves and let them soak overnight in a brine of 1 cup sea salt and 1 gallon water.
- Once soaked, discard the soaking liquid and combine the cabbage with the radishes, carrots, scallions, ginger, garlic, fish sauce and chili paste.
- Add the remaining 1/4 cup sea salt to the mixture and combine well.
- Place the mixture little by little in your fermentation jar, pounding it vigorously to release the juices.
- Make sure that the extracted water covers it entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the mixture.
- Press the mixture and keep it under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
- Place the fermentation jar in a warm spot in your kitchen and allow the Kimchi to ferment for 5 to 7 days.
- Check on it from time to time to be sure that the brine covers the mixture and to remove any mold that may form on the surface.
- A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.