Timothy's Kimchi recipe

posted 6/26/2017 6:51:00 AM by: timothy

Ingredients

  • Two heads of Napa cabbage chopped in two inch squares
  • 4 carrots julienned
  • 2 sweet onions (For walla walla flair. I like to cut in large half moon shapes so they're chopsticks-able)
  • A bulb of garlic - maybe 10 cloves (diced up very fine)
  • 6-inch piece of ginger, peeled with grater and diced finely
  • 2 tablespoons of fish sauce
  • 2 bunches of green onions (4 inch long pieces, I usually include the bulb chopped up finely)
  • 1 cup crushed korean chilis (this really is a "to taste" amount you have to play with over time for correct hotness)
  • 1 1/2 cups of sea salt
  • 2 tablespoons of sugar

Put napa cabbage, carrots and onion in a bowl. Dump the salt on top and then work in in for maybe a minute, coating everything with salt.

Cover with saran wrap and leave at room temperature for 6-8 hours. It will sweat big time and you'll eventually be left with a Dead Sea situation. Veggies floating in a really salty brine. Put it all in a strainer and rince off all the salt. Rinse the bowl to get rid of salt.

Add the veggies back and then add everything else. Mix well.

Pack it tightly into big mason jars with canning lids. Leave about an inch of gap at the top and then add just enough water so that everything is under water. Then screw down the lid loosely so that there is a slight play. This lets it vent so the jar won't explode. Don't turn them down too tightly.

Put them on the counter. Let sit how long you want. Again, this is really subjective. I usually try a piece after 2 days and then usually let it go 1 or 2 more days.

Then store it in the fridge. Again, don't lock the lid down too tightly.

That's it!

© 1999—2017 Timothy Lee Russell

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