Published on March 27th, 2017 | by Catherine Tingey0
Kimchi is a popular Korean side dish of fermented cabbage and assorted spices.
It’s a total flavor bomb, rich in lactobacilli bacteria, that is also an acquired taste. This recipe allows you to dial down the degree of fermentation (for kimchi virgins).
Napa cabbage is typically used but this year I grew some monster savoy cabbages so I used that. You’ll need a couple mason/ball jars (or any glass jar), a large mixing bowl and rubber gloves.
- 1 (2-pound) napa cabbage
- 1/2 cup kosher salt
- ~10 cups cold water
- 8 ounces daikon radish, peeled and cut into 2-inch matchsticks
- 4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
- 1/3 cup Korean red pepper powder (buy on Amazon)
- 1/4 cup fish sauce
- 1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
- 1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
- 1 1/2 teaspoons granulated sugar
- rubber gloves
Cut the cabbage in half lengthwise, then into 2″ strips. Discard the end.
Put in large mixing bowl, sprinkle salt, and massage with gloves on to thoroughly mix.
Cover with water (about 10-12C). If cabbage is still floating, add a plate to weight it down.
Let sit overnight. Drain and rinse, but don’t squeeze excess water from cabbage.
Mix remaining ingredients and with gloves, massage mixture into cabbage.
Pack glass jars tightly with mixture, leaving about 2″ of space to top of lid.
Leave on countertop for 1 day*, open lid to release any gases, then refrigerate.
For a riper ferment, leave out for 3 days, then refrigerate.
(Assumes a cool, dry countertop ~65 degrees F)
Refrigerate for up to 1 month.
A great accompaniment to eggs, sandwiches or pasta.