Food Preserving – Kimchi
This is so easy, anyone can make this simple fermented food. It is a great starting point if you are ready to learn to ferment your own veggies. My kimchi recipe is based several recipes on the internet, and is not as hot as traditional kimchi. I like to have more specific amounts to my recipes for a more consistant finished product, and I don’t use whey as we are a dairy free family. Honestly, this is a very Americanized version, but it is very delicious. Try it! We like this with our morning eggs, in a meat sandwich instead of a pickle, as a condiment to ribs or stir fry, etc.
The Recipe: Easy Fermented Kimchi
- 1 head Napa cabbage, cored and shredded (about 8-10 cups)
- 1 bunch of green onions, thinly sliced (about 6 green onions, about 1 1/2 cups)
- 1 cup carrots, shredded or grated (I use a carrot peeler to shred the carrots)
- 1/2 cup daidon radish, grated, optional
- 1 tablespoon fresh grated ginger
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon dried chili flakes
- 2 tablespoons sea salt
- Place vegetables, ginger, garlic, red chili flakes, and salt in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place mixture in two quart sized glass jars and press down firmly until all the juices come up to the top and cover the vegetables. The top of the vegetables should be at least an inch from the top of the jar. Cover jar and keep at room temperature for about 3 days at room temperature. Set jars on a plate to catch any juices that may overflow the jar during the fermenting process. After 3 days, place kim chi into the refrigerator.