This recipe can take up to 7 days to make. Basically the more tart you want your kim chi, let it ferment longer. Just make sure you pay attention to the temperature it's fermenting at..too hot of a spot and it will spoil! Also make sure all the dishes used and your hands are really clean for every step. Nothing like a dirty dish or hands being used to ruin the flavor of a dish that is fermenting. Yeilds about 6 cups. This is the way I make it currently, but I do have a couple of older recipes kicking around if you would like to try. 6 cups H20 3 tablespoons sea salt 1 Large Napa Cabbage, cored & quartered 1 small bunch scallions, halved lengthwise and cut into 1 inch pieces 3/4 cup peeled and julienned daikon radish 1 cup peeled & julienned carrot 3 tablespoons minced ginger 3 cloves garlic, minced 1/2 tablespoon red pepper flakes 1 tablespoon cayenne pepper 2 teaspoons sweet paprika 1/2 teaspoon Sucanat To
make brining water: boil the water for about 30 seconds and remove
from heat. Stir in the salt to dissolve and set aside or in the fridge
to cool completely. Sterilize a large glass (or enamel bowl) and fitted plate, ~10lb rock, large colander, large glass or ceramic bowl and large plastic mixing spoon. (dishwasher :P) Wash hands thoroughly! Slice the cabbage quarters widthwise into rectangular strips, approximately 1x2 inches. Place the sliced cabbage into the glass or enamel bowl and pour cooled brine water over all to cover. Mix gently with hands and cover with plate to fit snugly just inside the edges of the bowl. Weight with sterile rock and let it rest for 4 - 12 hours (overnight basically). Drain the cabbage in the sterile colander, catching and reserving the brining juice in 2nd sterile bowl. Return the cabbage to the 1st bowl and gently mix in scallions, daikon and carrot with hands. In a small bowl, mix together the ginger, garlic, red pepper flakes, cayenne, paprika and Sucanat to form a paste. Spoon the paste over the vegetables and mix gently to combine thoroughly. Pour enough brine over the top to cover, mix gently with spoon and replace cover and weight. Use plastic wrap to seal the entire top and cover with a heavy dish or hand towel. Allow the mixture to sit, undisturbed, in an area that is about 20 C (or 70 F), a warmer spot may cause kim chi to spoil instead of ferment, for 4 days. Test for flavor at 4 days (when I normally say mine is done). If you want a more tart batch of kim chi, re-cover for up to 3 more days. Once kim chi has reached desired strength, store covered but unweighted in its brine in fridge. Serve cold or at room temp. When I make a batch it's normally gone within a few days so I have no clue how long it will keep in the fridge. I'd guess a week? 10 days most? |