So, as a wannabe urban homesteader and someone who just wants to know where my food comes from and its ingredients, I decided to make my own kimchi. Kimchi as you may or may not know sometimes have unsavory ingredients added such as msg or fish products. I favor kimchi that doesn't have either, so I have made a commitment to make my own. If you would like to make your own, check out the recipe.
Kimchi Recipe
1 napa cabbage approximately 2 lbs. (will make about 1 1/2 quarts)
1 bunch scallions chopped to 1 inch long pieces
3/4 cup Kosher salt
2 cups water
1 Tbsp sugar
1 1/2 Tbsp Kosher salt
1/2 cup Korean chili pepper powder
1/2 to 1 teaspoon ginger finely minced
4-6 garlic cloves finely minced
1 small onion grated or processed in a food processor
Glass jars with lids washed and sterilized with boiling water
Chop the cabbage into approximately 1 inch pieces and place in large bowl. Dissolve the 3/4 cup salt in 2 cups water and add to the cabbage and mix well. Cover and allow cabbage to sit for 3 hours. After 3 hours, mix the cabbage and allow to sit for another 3 hours. After 6 hours, drain cabbage and rinse lightly with running water. The cabbage should be SALTY! But not so salty that it's inedible.
Mix the rest of the ingredients together leaving the scallions to be added last. If you like your kimchi spicier, add more chili pepper powder. Add mixture to the cabbage, add scallions and stir making sure each piece of cabbage is covered with chili paste. Allow the mixture to sit for about 10 to 15 minutes.
Scoop kimchi into jars and pack tightly to push any air bubbles out. Leave about a 1/2 inch space at top of jar, cover with plastic wrap. Make sure to push down on the plastic wrap until it touches the top kimchi layer to prevent an air pocket. Screw on lid and allow the kimchi to sit out at room temperature for 2 to 3 days. If it's cooler in your home/apartment, leave out for longer. Afterwards, put the kimchi into the fridge to continue fermentation. You should have lovely, spicy kimchi after 2 to 3 weeks- you can check occasionally.
This looks great! I'm so glad you have a recipe that doesn't use fish products. It's hard to find vegetarian kimchi. Do you notice a difference using pre-chopped cabbage vs. the whole head before fermenting?
ReplyDeleteIt's really such a simple recipe and of course adjust as you like. I haven't made kimchi with a whole head mainly because it's cumbersome to salt a big head of cabbage. Salting goes faster when everything is chopped and it seems more evenly wilted and salty. Plus it's easier to stuff in jars and I personally think the kimchi is more consistent after fermentation.
ReplyDeleteCool, I'm going to try it!
ReplyDelete