Kimchi
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Kimchi
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Recipe adapted from Epicurious and the San Francisco Chronicle (links below).
I couldn’t find chili powder so I used some Thai chili paste, which made the kimchi a bit murky. If you can, try to find the Korean chile powder. I added a scant teaspoon of Mexican chile powder for color. Even though my arm was killing me from carrying home all that pork, I was a trooper and hand-chopped all the garlic and ginger. But I think it could also be done in a blender or food processor.
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Ingredients
- 1 large Chinese or Napa Cabbage
- 1 gallon (4l) water
- 1/2 cup (100g) coarse salt
- 1 small head of garlic, peeled and finely minced
- one inch (6cm) piece of fresh ginger, peeled and minced
- 1/4 cup (60ml) fish sauce
- 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
- 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
- 1 medium daikon radish, peeled and grated
- 1 teaspoon sugar or honey
Instructions
- 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
- 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.
- 3. Mix the other ingredients in a very large metal or glass bowl.
- 4. Drain the cabbage, rinse it, and squeeze it dry.
- 5. Here’s the scary part: mix it all up.
- Some recipes advise wearing rubber gloves since the chili paste can stain your hands.
- 6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature.
- 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.
- 8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.
Notes
- Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.
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