This was my first (successful) attempt at fermenting food. After 5 days of sitting I gave it a try. Awesome! The chili adds some heat to it so adjust as needed. We loved this with stir fry and sticky rice. Next time I am going to try leaving the cabbage in twoonie sized squares to add more texture.
With thanks to meghantelpner.com
Yield: 6-8 cups
1 head napa cabbage, cored, shredded (makes about 8 cups)
6 green onions, chopped
2 carrots, grated
1 daikon radish, grated
10 red radishes, grated
5 garlic cloves, minced
3 Tbsp grated ginger
2Tbsp sea salt
3 Tbsp chilli flakes or 1 1/2 Tbsp chili powder
- Prep all vegetables as directed in ingredients and place in a large bowl. Add salt and chili flakes. Use a larger bowl than you think you might need, as it lends to better veggie massaging.
- Massage cabbage mix for about 10 minutes and then set aside. While resting, the salt will help the veggies to ‘sweat’, releasing some of their water.
- Return to massage for another 10 minutes, until cabbage and other veggies are softened and a few tablespoons worth of water have been released.
- Divide the mix between two 1 gallon/1 litre mason jars.
- Press kimchi down, helping get out any air bubbles and ideally have some of the liquid come to the top.
- Seal jar loosely and place in a warm spot (like on top of or beside your fridge). Let sit for 4-5 days. If foam starts to form, you can skim that off. After about 4 days, taste the kimchi (with a clean fork, never double dip) and decide if you want to let it ferment longer or you’re ready to enjoy it.
- Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.