Kimchi
Ingredients
- 1 Napa cabbage approx. 1 kg
- 1 small daikon (sub with 1 extra carrot)
- 2 large carrots
- 3-4 spring onions
- 1 small apple
- 35 g ginger
- 3 cloves garlic
- 2 ½ tbsp crushed red chili flakes, about 13g
- 2 tbsp good-quality sea salt, 25g
Equipment
- 1 large glass jar
- 1 large bowl
- knife + cutting board
- food processor or mortar / pestle
Directions
- Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon (if using), and apple. Slice green onion. Place all vegetables in a very large bowl.
- In a food processor blend ginger, garlic, and chili until well combined. Add this mixture to the bowl of vegetables along with the salt.
- Mix and vigorously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. If desired, let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste.
- In a large, sterilized jar (or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with a loosely with a lid, or make sure to open it periodically to release any pressure that may build up.
- Leave the jar on the counter for 2-4 days. It's smart to place it on a plate or bowl as it might bubble / leak onto the counter -- whoops! You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavour is to your liking, seal the jar and place in the fridge. Keeps for several months.
Notes
This is the halved recipe from the blog. Check out the full recipe and notes here!
*Tip: After removing kimchi from the container to eat, push the remaining back down to keep most of the cabbage submerged in the liquid -- this will help keep it fresher for longer!
