Easy Kimchi

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
  1. 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.
  2. 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.
  3. Return to massage for another 10 minutes, until cabbage and other veggies are softened and a few tablespoons worth of water have been released.
  4. Divide the mix between two 1 gallon/1 litre mason jars.
  5. Press kimchi down, helping get out any air bubbles and ideally have some of the liquid come to the top.
  6. 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.
  7. Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.

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