Fermenting food can be intimidating as it goes against the sterile modern world. But spoiling food on purpose to preserve it has been around for centuries and it is soooo good for your taste buds and your body! While some ferment recipes might require special crocks, jars, or lids, kimchi is one of those foolproof recipes that will yield awesome results and no special equipment is required. It is a great way to dip your toes in the world of fermentation. As simple as this recipe is, make sure your workspace and anything that you use is clean.
kimchi
Course: Condiments, UncategorizedIngredients
~14 leaves napa cabbage
1/3 cup salt
1/3 cup Aleppo pepper *
6 cloves garlic
3 – 4 inch ginger
1 onion
1/3 cup coco aminos
3 medium carrots
1 cup daikon radish
3 – 4 green onions
Directions
- Wash napa cabbage leaves, chop them in about 1/2 inch strips and place in a large bowl. Sprinkle salt over them and use your hands to mix and massage the salt into the cabbage. Once the salt is well distributed, pour cold water over the cabbage so it is fully submerged. Set aside for about 45 – 60 minutes
- While the cabbage is soaking, chop carrots, daikon and green onions. Cubes, sticks, slices – all work equally well.
- In a food processor, mix garlic, ginger, chili peppers, onion, coco aminos into a paste. Depending on your food processor, you might need to add a tablespoon of water.
- After 45 – 60 minutes, drain the cabbage and rinse it in cold water. Then, in a big bowl combine all ingredients: cabbage, chopped daikon, green onion, carrots, and chili paste. Use your hands and if you have sensitive skin, wear gloves – you will feel the chili pepper tingling your skin.
- Transfer mixture to a jar or a crock, tightly pressing each layer. Loosely cover top with a little plate or a bowl.
- Set it in a dark place with a stable temperature for about 5 to 7 days. Each day, press down the cabbage to release any air bubbles. Make sure to use a clean spatula or potato masher.
- Depending on the temperature where you set the kimchi and desired flavor, ferment should be ready in about 5 to 7 days. Taste after 3 – 4 days – it’s amazing how flavors are changing in just a few hours!
- When it is ready to your liking, transfer to refrigerator. **
Notes
- Ideally, you would use gochugaru (Korean chilis). I found Alepo pepper to be a great substitute.
- Depending on the vessel you use for the ferment, you might want to transfer it to smaller jars before storing it in the fridge.
- Keeps in the fridge for a few months.
