How To Make Easy Homemade Kimchi
Step by step how to make homemade kimchi – a snappy and simple recipe! Full of amazing healthy probiotics, the advantages of eating kimchi are unending. This kimchi is veggie lover versatile, without gluten and can be made as zesty or as mellow as you can imagine!
- 1 head Napa cabbage – about 2 lb, (outer leaves removed and cored)
- ¼ cup coarse kosher salt or fine non-iodized sea salt
- Filtered water, to cover
- 1 small Asian pear, peeled if not organic, cored and sliced
- 3 tbsp Fish-Free Sauce
- 2-inch chunk daikon radish, peeled and thinly sliced
- 1 large carrot, trimmed, peeled and thickly shredded
- 5 scallions, trimmed and sliced
- 1 tbsp minced garlic
- 1 tbsp drained Pickled Ginger , minced
- 1 tbsp white miso
- 1–4 tbsp gochugaru (Korean red chile powder), to taste
Equipment: Sterilized 64-oz mason jar with airtight lid, 2 large bowls, large colander, wooden spoon
- Cut the cabbage in half and then into 2-inch chunks. Wash thoroughly, place in a very large bowl and cover with salt. Put food-safe gloves on and massage the salt into the cabbage. Add enough water to generously cover the cabbage, weighing it down with a plate if needed to submerge all leaves. Cover with a lid or plastic wrap, and let stand at room temperature for at least 4 hours or overnight. This will soften the cabbage and start the fermentation process.
- Drain the cabbage and rinse it in several runs of water, making sure to rinse between the leaves as well. I like to place the cabbage in a large colander placed inside the rinsed bowl it was soaked in, and do 3 thorough rinses in a row to prevent the kimchi from being overly salty. Let drain for 30 minutes.
- In the meantime, place the Asian pear, fish-free sauce, radish, carrot, scallions, garlic, ginger, miso and gochugaru in a large bowl. Wearing food- safe gloves, massage to thoroughly combine. Squeeze the cabbage slightly before adding to the bowl, and massage to coat well.
- Transfer the cabbage to the mason jar, pressing down to pack with a clean spoon to make sure no air pockets remain. Leave at least 1 inch of space at the top of the jar. Seal with the lid, and let stand at room temperature for 24 to 36 hours. Be sure to place the jar in a bowl or on a plate as some of the brine might seep through the lid as the mixture ferments and bubbles.
- Open the jar after 24 hours to check for doneness: it should smell pungent and taste sour. Use a clean spoon to press down and release air bubbles, and place the lid back on. Refrigerate now if it’s ready. If not, leave it at room temperature for another 12 to 24 hours. Check and press down with a clean spoon again. Your batch of kimchi can be enjoyed now, but will benefit tremendously from spending at least another 4 days in the refrigerator. The longer it sits, the more its flavor will develop. Use within 1 month.
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