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RE: Making a small batch of Kimchi. Does anyone else love it?

in #appics • 5 years ago

This is what I need for my gut...I have been buying canned sauerkraut but fresh home made fermented food I know is better.

Maybe you could pass along your recipe for this Korean Kimchi?

5 years ago in #appics by
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     5 years ago 

    I will make a note to remind me to get it out for you. ;-)

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       5 years ago 

      Thank you :-)

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         5 years ago 

        Makes about 8 pounds of Kimchi

        5- 6 pounds napa (Chinese) cabbage
        ½ cup coarse sea salt

        1- Rinse Cabbage, chop into large chunks. Place into a large bowl creating layers by sprinkling liberally with the coarse sea salt in between. Continue and cover with cold water. Keep soaking for 2 hours. Drain and rinse well.

        1. Chop cabbage into bite-size pieces and begin adding your veggies and seasonings. Mix well and sit on the counter to ferment for 2 days before putting into the fridge. Enjoy.

        Vegetables:
        2 cups radish matchsticks (I use Daikon radish)
        1 cup carrot matchsticks
        7 to 8 green onions, chopped

        Seasonings and spices:
        1/2 cup garlic cloves minced
        2 teaspoon ginger, minced (optional)
        1 medium onion, minced (optional)
        1/2 cup fish sauce
        1/2 cup rice vinegar
        2 cups hot pepper flakes - I use Korean pepper flakes. You could use red pepper paste too.
        2 T. Sugar

        Have fun Mike

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           5 years ago 

          OMG thank you ... I'll cut that 8 lbs down a bit thou .... :-)