Kimchi
This Korean Kimchi is easy to make and a great addition to many dishes. It can be eaten on its own or used as an ingredient in recipes.
Ingredients
- 1/4 cup coarse Himalayan sea salt, dissolved in 1/2 cup boiling water
- 1 1/2 lbs. Napa cabbage, cut into 1 1/2-inch square pieces
- 2 large (265 g) carrots, peeled and grated
- 1 small (530 g) daikon, peeled
- 1 large Fuji apple (substitute Gala or Macintosh), peeled, cored and grated
- 1 ounce grated ginger
- 4 large cloves garlic, pressed
- 4 large green onions, chopped and divided, with white & green parts separated
- 3 tbsp. gochujang paste
- 1 tbsp. fish sauce (substitute low-sodium soy sauce or miso paste)
- 1 tbsp. white vinegar (substitute rice vinegar)
- 1 tbsp. granulated sugar
Directions
- In a bowl, place cabbage and pour in dissolved salt. Cover with cold water and stir. Place a lid or a plate on top to help submerge the cabbage and let it sit for 2 ½ to 3 hours, tossing and swirling every 20 minutes. To know when time is up is when the white part (toughest) is bending easily.
- Drain the cabbage pieces into a colander and rinse them thoroughly a couple of times under cold water; set aside.
- Grate carrots, daikon and apple in a food processor. Transfer the ingredients to a large bowl. To this, add grated ginger, pressed garlic, white parts of green onions, and cabbage; stir well to combine and set aside.
- In a bowl, add red chili paste, fish sauce, vinegar and sugar; stir until smooth.
- Pour the kimchi paste over the vegetables and add the green parts of the onion. Wearing a glove, mix the ingredients until well coated.
- Tightly fill sterilized jars leaving about ½-inch headspace. If there’s any liquid left from the bowl, add it to the jars.
- Close the jars, place them on a baking sheet lined with a silicone mat and transfer to a cool dark place for 2 days.
- Open the jars every 12 hours to release the pressure inserting a knife or gauge to release air bubbles. Transfer to the fridge. It keeps for up to 2 months.