Kimchi Recipe

It is really very easy and cheap to make. The average Korean consumption is 40 pounds per year, about 1/4 of a cup a day. This recipe makes 2 quarts, about 32 servings. I only have to make it 10 times more to get my annual fix.
By / Photography By Gary Beverly | May 15, 2014

Ingredients

  • 3–4 pounds Napa cabbage, rinsed and sliced
  • 1 bunch kale (optional), rinsed and sliced
  • 1 bunch beet greens (optional), rinsed and sliced
  • 1/3 cup kosher salt
  • 1 cup daikon or other radish, sliced thinly
  • 1/2 cup shredded carrots
  • Other vegetables, grated or sliced thinly (optional)
  • 1–3 tablespoons chili powder or ground cayenne pepper (to taste)
  • 5 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce or soy sauce
  • 1 bunch green onions, chopped
  • 2 quart jars with clean rings and lids, spotlessly clean

Instructions

On day one put the leaves in to soak: Place sliced cabbage, kale and beet greens in a stainless steel or ceramic bowl and sprinkle them with salt. Mix well with your hands. Place a plate over the greens and weigh it down. I use a nice clean river rock. Allow this to sit overnight.

On day two you'll find your cabbage and other greens very much reduced. In a colander rinse them well and squeeze out as much of the water as possible. Add remaining ingredients and mix.

Tightly pack this kimchi into the jars, and press down with a wooden spoon until liquid covers the vegetables. Add a little water if necessary. Put the jars in a cool dark place on a pad of newspapers. Make sure the lids are loose to allow this living food to breathe. There will be some leakage. The kimchi can be eaten immediately but improves with time.

Check daily and press the vegetables down below the liquid. Add a little more water if needed. Let it ferment at room temperature (70°) for about three days. Taste it. If you like it then put the lid on tightly and refrigerate. It will build up an effervescence, so don't be surprised if the kimchi is fizzy delicious. I leave my kimchi to ferment for about 2 weeks before refrigeration, resulting in a mellower taste profile. Refrigerated, it will keep for months. Always make sure there is some liquid covering the solids.

Eat raw daily. WOW! I am kimchi happy.

 

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Ingredients

  • 3–4 pounds Napa cabbage, rinsed and sliced
  • 1 bunch kale (optional), rinsed and sliced
  • 1 bunch beet greens (optional), rinsed and sliced
  • 1/3 cup kosher salt
  • 1 cup daikon or other radish, sliced thinly
  • 1/2 cup shredded carrots
  • Other vegetables, grated or sliced thinly (optional)
  • 1–3 tablespoons chili powder or ground cayenne pepper (to taste)
  • 5 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce or soy sauce
  • 1 bunch green onions, chopped
  • 2 quart jars with clean rings and lids, spotlessly clean
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