Many kimchi recipes call for things like fish sauce, daikon radish or chili paste - all ingredients that can be hard to come by. This recipe for kimchi is simple and can be made with ingredients found easily, maybe even in your own garden.
- 2 large heads of Napa cabbage, sliced thin
- 2 large bunches of green onions, sliced thin
- 1 head of garlic, minced
- 1-2 tablespoons grated fresh ginger (to taste)
- 1-2 tablespoons red pepper flakes or ¼ lb fresh chilies minced (to taste)
- 3-4 tablespoons sea salt
- Combine all ingredients in a very large bowl. Massage salt into vegetables and let sit 5-10 minutes to give the salt an opportunity to draw out the juices.
- Pound with a Cabbage Crusher or pounding tool until enough juices are released to cover the mixture completely.
- Stuff the mixture into a clean jar, pressing underneath the liquid. If necessary, add a bit of water to completely cover.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the kimchi is finished, put a tight lid on the jar and move to cold storage. The kimchi's flavor will continue to develop as it ages.
Makes about 2 quarts.
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