And now for something completely different…….
My first attempt at making kimchi. My eldest daughter loves kimchi, but most commercial stuff contains sugar and my daughter must keep away. So, time to learn to make kimchi.
Step 1: Gather the ingredients.
1 Napa cabbage
1 bunch spring onions
1 daikon radish
1 2 in. Piece ginger
1 clove garlic
korean red pepper
Add 1 cup sea salt to 1/2 gallon warm water and stir to dissolve.
Shred and core the Napa cabbage.
Place the cabbage in the water and weight it down to keep it submerged.
Allow to sit for 2 to 3 hours.
Combine 1/4 cup salt shrimp, 1 head of garlic, 1 two in. Piece of ginger, 1 tablespoon fish sauce in a blender or food processor and create a paste.
Cut the diakon into 1 inch straws and place them in a mixing bowl. Add to this the spring onions after they have been cut into 1 inch pieces. To this add 1 cup of Korean pepper flake, 1 tablespoon of sea salt, and the paste made in step 2.
Once the cabbage has finished soaking, pour out the brine and rinse the cabbage thoroughly. Then combine with the onion/garlic/ pepper mix. Once all of the cabbage has been coated with the mixture, pack it as tightly into a container as possible.
Step 5 and beyond:
Once the jar has been packed it is set in a cool dry location to ferment for 3 days, then placed in the refrigerator for another 2 days. From there the only step left is to consume it! More on these steps as they become available.