Kimchi - CD Recipes -
Cooking District Recipes


Categories: Fermentation, Korean, Vegetables, Vegetarian
1 qt
Step 1
1 each • Napa Cabbage (2 lb. head)
1/4 cup • Kosher salt (iodine free and with no caking agents added)
• Filtered, distilled or spring water (do not use chlorinated tap water)
5 each • Garlic cloves
1 tsp • Fresh ginger • grated
1 tsp • Sugar
2 tbsp • Fish sauce (can use 3 tbsp. water if making vegetarian)
1-4 tbsp • Korean red pepper flakes (gochugaru) (1-4 tbsp depending on taste)
8 oz • Daikon radish • peeled and julienned
4 each • Scallions, trimmed • cut into 1 inch pieces
Before starting - You'll need a 1 quart jar with lid, gloves and a heavy can or other to weigh the kimchi down.

Cut the cabbage lengthwise. Remove cores. Cut each half crosswise into 2-inch strips.

Gloves are suggested when working with your hands to protect from smells, stings and stains.

Place cabbage and salt in large bowl. Massage the salt into the cabbage using your hands until it starts to soften a little. Add water to cover the cabbage. Cover with a plate and use something heavy to weigh it down. You can use a heavy jar or can of beans, etc. Let stand for 1 1/2 to 2 hours.
Step 2
Rinse cabbage with cold water 3 times and place in a colander. Let drain for 20 minutes. You can clean this bowl and use again in step 3.

While cabbage drains, in a separate bowl mix garlic, ginger, sugar and fish sauce to make a paste. Add red pepper flakes (gochugaru) using 1 tablespoon for mild and up to 4 tablespoons for spicy.
Step 3
Squeeze cabbage gently to get any remaining water out. Place cabbage back to the clean large bowl and add the radish, scallions, and seasoning paste.

Gloves are highly recommended at this point. Gently work the paste into the vegetables using your hands. Keep working it until the vegetables are coated well.
Step 4
Pack the mixed kimchi into the jar, pressing it down to make the brine rise and cover the vegetables. Leave 1 inch of headspace. Add lid to jar and seal.

Fermenting - Jar needs to stand at room temperature for 1 to 5 days. There may being bubbling inside the jar and brine could seep out of the lid. Put the jar on a plate or bowl to catch overflow.
Step 5
Press down on the vegetables once a day with a clean finger or spoon to keep them under the brine. (Doing this release gases produced during fermentation as well.) Feel free to taste the kimchi at this point. Transfer kimchi to the refrigerator when the taste is to your liking. It can be eaten at this point, but it's better after a week or two.


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