Kimchi
A Korean staple and a great source of probiotics. Eat it as a side or use it to make delicious stews and fried rice.
|
|
Kimchi
A Korean staple and a great source of probiotics. Eat it as a side or use it to make delicious stews and fried rice.
|
| Servings |
| 20servings |
|
|
Ingredients
- 1kg Napa Cabbage
- 1/4cup Coarse Sea Salt
- 1/3cup Gochugaru
- 2 Spring Onionschopped in 2 cm pieces
Seasoning Mix
- 1/2cup Seaweed Water
- 1/4cup White Ricecooked
- 1/4medium Onion
- 1/4medium Apple
- 1/2tbsp White Miso Paste
- 4cloves Garlic
- 2cm Fresh Gingerpeeled
For the Seaweed Water
- 1/2cup Water
- 1tsp Dried Wakamefinely chopped
Instructions
- Wash the Napa cabbage thoroughly.
- Slice in half…
- Then in quarters…
- Remove the hard stem (around 4-5 cm).
- And finally cut in eighths…
- Chop into bite size pieces.
- Mix in the salt and slightly massage.
- Leave for 1-2 hrs until the cabbage is soft and elastic. You’ll know it’s ready when it’s easy to bend without snapping. Rinse well and drain.
- Prepare the seaweed-infused water and let it soak for 15 minutes.
- Place all the seasoning ingredients in the blender and blend until smooth.
- To your wilted and rinsed cabbage, add the gochugaru, seasoning mix and rub in thoroughly. When it looks well-coated add in the spring onions and place in jars.
- Make sure you do not overfill the jars and leave a 2 cm gap. Close and monitor closely until the desired fermentation has taken place. Mine usually takes 36-48 hrs. Remember to open the jars every 12 hrs in order to release pressure.
- Close your jars tightly and store in the fridge for at least 2 weeks before eating. Enjoy!
Recipe Notes
Jo’s Tips
- When mixing the chili and spices, it’s highly recommended to wear gloves as it can get rather spicy.
- Keep your fermenting kimchi away from direct sunlight.
- If your jars are not completely airtight wrap some cling film around the top to stop your entire fridge from smelling of kimchi.
Inspired by The Kale Sandwich Show and Mommytang