Kimchi

A nice fermented treat.

• Preparation Time: 3 hours
• Fermentation Time: 3+ days
• Servings: 2 32-ounce jars

Ingredients

• 2 1/2 cup kimchi salt (can substitute coarse sea salt)
• 2 heads Napa cabbage (~ 4 to 6 pounds)
• 1/4 cup glutinous rice flour
• 1 1/2 cup rough chopped apple
• 1/2 cup rough chopped onion
• 1/2 cup rough chopped scallion whites
• 1/2 cup garlic cloves
• 1 thumb ginger
• 1/2 cup soy sauce
• 1/4 cup plum syrup
• 2 cups julienned carrot
• 2 cups scallion greens, chopped into 2-inch pieces
• 3 cups gochugaru

Recipe

1. Add 1 cup of salt to 6 cups of water. Stir and set aside until the salt dissolves.
2. Remove the hard ends of cabbage heads. Using a sharp knife, create a 2-inch slit down the middle of the root end of the cabbage heads.
3. Using your hands, split each cabbage head in half. Repeat with each cabbage half to create quarters. Cut the cabbage quarters into large, bite-sized chunks.
4. Place one quarter of the cabbage pieces into a very large bowl. Sprinkle with a quarter of the salt, then pour a quarter of the salt water over the cabbage. Repeat with the remaining cabbage, salt and salt water.
5. Set aside until the cabbage leaves begin to wilt (around 90 minutes to 2 hours). Using your hands, flip the cabbage leaves so that the ones at the bottom are now on top.
6. Set aside until the cabbage leaves are very wilted and quite salty, at least 90 minutes but up to 4 hours. Test by taking a piece from the thickest part and if it bends easily without breaking and tastes very salty after a rinse, it's ready.
7. Drain all excess water and rinse the leaves thoroughly with cold water.
8. To make the sauce, prepare the rice "glue": add the sweet rice flour with 1 1/2 cup of water in a small pot over medium heat. Whisk continuously until thick. Set aside to cool.
9. Place the apple, onion, scallion whites, garlic, ginger and plum syrup into a blender and blend on high until smooth.
10. Mix together the rice glue, the blended garlic mixture, scallion greens, carrot, radish, fish sauce and gochugaru.
11. Pour the sauce over the rinsed cabbage leaves. Using your hands, spread the mixture over the leaves to coat evenly.
12. Place the kimchi into airtight containers, pressing down with each scoopful to remove air pockets. If you have a lot of space left at the top, sprinkle with a handful of salt.
13. Store at room temperature for the first 24 hours. Then place in the refrigerator. Ready to enjoy by the third or fourth day, though it matures and tastes even better after a couple weeks.

Notes

Adapted from: The Korean Vegan