Email to Linda Leone      

Kimchi

Source of Recipe

Korea


Recipe Introduction

Note: It takes several days to make kimchi, so patience is key!

List of Ingredients

2 pounds (~2 heads) of Napa cabbage cut into 2 inch pieces
1 daikon radish, julienned
6 scallions cut into 2 inch pieces and slivered
1/2 tablespoon of fresh ginger, minced (reduce or increase to taste)
1 cup of garlic, minced (reduce or increase to taste)
1/4 cup of red pepper flakes or ground hot peppers
3 tablespoons of anchovy fish sauce
6 cups of water
salt
Large, non-reactive bowl or pot
A very large jar (2 quart holding capacity, at least).




Recipe

Day 1

Dissolve ~3 tablespoons of salt into 6 cups of water; this is the brine.
Put your diced head(s) of cabbage, scallions, and daikon into a large, non-reactive bowl/pot and pour the brine over it.
Weigh the cabbage mixture down by putting a heavy plate on top of it. Let stand for 12 hours (overnight).

Day 2

Drain the cabbage mixture and reserve the brine.
Combine the cabbage with the rest of the ingredients (minced garlic and ginger, ground hot peppers or red pepper flakes, anchovy paste, and another teaspoon of salt) and stir.
Pack the cabbage mixture tightly into a jar and pour enough of the reserved brine into the jar to cover it. (You can save the rest of the brine in another jar if you want to keep it).
Let the kimchi ferment in a cool place that doesn’t get much warmer than 68 degrees Fahrenheit. You may want to put the kimchi on a tray to catch any liquids that might come out as the kimchi ferments.

Day 3 (and Beyond)

Allow the cabbage to ferment for 3-6 days. Some people like to check up on their kimchi as the days pass, pressing it down more with a wooden spoon. This is fine, especially if you skimped out on a few hours of cabbage pressing earlier.
Put the kimchi in the fridge! It should keep for several months.
Eat and enjoy at will!