Posts Tagged ‘non spicy kimchi’

Summer flew by and fall is already catching me off guard.  Sorry that blogging hasn’t been a priority for me lately.  I’ve been busy with: closing up my store, starting to work in the deli at our local Co-op, gardening, preserving & canning.  I hope you all are doing well!  🙂

The other week my Mom and I decided we should use up some of the garden bounty we had and make kimchi.  I’ve had kimchi a couple of times and always enjoyed it.  Compared to others I think our first batch turned out great.  We toned down the chili paste so the garlic and ginger comes through more.  I’ve been eating it as a condiment to most meals and find it rather addicting.

Batch of Kimchi

Batch of Kimchi

{Recipe} Kimchi
4 Napa Cabbage Heads
4 Daikon Radish, peeled and sliced thin
10 Carrots, peeled and sliced thin
2 Scallion Bunches, sliced
4″ of Fresh Ginger, minced
4 Garlic Heads, minced
1/2 cup Fish Sauce
1/2 cup Chili Paste (adjust up in you like it spicier)
2 cups Sea Salt + 1/2 Cup Sea Salt

Wash the cabbage leaves and let soak in a brine made with the 2 cups sea salt and 2 gallons water.  Let soak for 12-24 hours.  Pour the brine off the leaves and chop the cabbage into 1×2″ strips.  Mix the cabbage with the daikon, scallions, carrots, ginger, and garlic.  Add the fish sauce, 1/2 cup sea salt, and chili paste to the cabbage mixture.  Blend well.  Mash the mixture into a large jar or crock.  Pack it tightly and the vegetables should release enough liquid to cover themselves.  If they don’t you can make a brine (2 T sea salt per quart of water) to cover.  Weigh the vegetable down under their brine with a plate, clean rock, etc.  Cover with a thin towel and let ferment at room temperature for a week or more.  Store in the fridge and enjoy!


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