A simple approach to making traditional kimchi
- 1 head napa cabbage, cored and shredded (makes about 8 cups)
- 6 green onions, chopped
- 2 carrots, grated
- 1 daikon radish, grated
- 10 red radishes, grated
- 5 garlic cloves, minced
- 3 Tbsp grated ginger
- 2 Tbsp sea salt
- 3 Tbsp chilli flakes or 1 1/2 Tbsp chilli powder
- Prep all vegetables as directed in ingredients and place in large bowl. Add salt and chilli flakes. Use a larger bowl than you think you might need, as it lends to better veggie massaging.
- Massage cabbage mix for about 10 minutes and then set aside. While resting, the salt will help the veggies to ‘sweat’, releasing some of their water.
- Return to massage for another 10 minutes, until cabbage and other veggies are softened and a few tablespoons worth of water has been released.
- Divide the mix between two 1 litre mason jars.
- Press kimchi mix down, helping get out any air bubbles and ideally have some of the liquid come to the top.
- Seal jar loosely and place in a warm spot (like on top or or beside your fridge). Let sit for 4-5 days. If foam starts to form, you can skim that off. After about 4 days, taste the kimchi (with a clean fork, never double dip) and decide if you want to let it ferment longer or you’re ready to enjoy it.
- Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.
- Prep Time: 6 hours
- Category: Condiment
- Cuisine: Traditional