Kimchi
Recipe adapted from Making It by Kelly Coyne and Erik Knutzen
Kimchi
Kimchi adapted from Making It by Kelly Coyne and Erik Knutzen
Servings
2
quarts
Ingredients
Optional Ingredients
- 6 tablespoons sea salt (or other non-iodized salt)4 cups filtered or bottled water1 head Napa cabbage1 bunch scallions, chopped1 cups mustard greens, chopped (optional)A handful shredded daikon radish (optional)1 head garlic, cloves peeled and smashed1-inch piece fresh ginger, peeled and grated1 cup Korean red chili powder (kochukaru)Sugar
- 6 tablespoons sea salt (or other non-iodized salt) 4 cups filtered or bottled water 1 head Napa cabbage 1 bunch scallions, chopped 1 cups mustard greens, chopped (optional) A handful shredded daikon radish (optional) 1 head garlic, cloves peeled and smashed 1-inch piece fresh ginger, peeled and grated 1 cup Korean red chili powder (kochukaru) Sugar
Directions
- Make the brine by stirring 4 tablespoons salt into the water. Pull apart the cabbage, stack the whole leaves in a bowl, and pour the brine over them. If the water doesn't cover the cabbage, make more brine at the same salt-to-water ratio. Put a heavy plate on top of the cabbage to keep it submerged in the brine. Let the cabbage soak overnight in the refrigerator.
- The next day, drain and rinse the cabbage and chop into 1-inch chunks. In a large bowl, combine the cabbage with the scallions, and the mustard greens and daikon radish, if using. Mix in the garlic, ginger, remaining 2 tablespoons salt, and the chili powder. Add sugar to taste, up to 1 tablespoon.
- Mix thoroughly and transfer to a two-quart glass jar. Don't screw the lid on tightly, as the mixture will begin to ferment and produce gas. Let sit at room temperature for a day or two, then put in the fridge for long-term storage.