October 23, 2013

Homemade Kimchi


Kimchi is kind of a rage. It's pretty much in everything with any kind of fusion. It's also damn awesome on its own. So instead of buying expensive kimchi in the store, make your own on the cheap. It takes no time at all, and you can adjust the heat level later if you like. Everyone's kimchi is different, so experiment until you get it right. Then add it to some fried rice. Enjoy!


Yield: 1 large jar of kimchi
  • 1 large napa cabbage (about 2 pounds)
  • 2 tablespoons coarse salt
  • 50 ml fish sauce
  • 30 ml vinegar (white or rice)
  • 80 ml (1/3 cup) chili paste (or chili sauce and/or sriracha)
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 4 green onions, cut into 1 inch pieces
Cooking Directions
  1. Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.
  2. Cut the cabbage into 1-2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a colander set over a bowl. Set a plate on top then weigh it down with something heavy for 24 hours.
  3. After 24 hours, mix together the remaining ingredients in a large bowl.
  4. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade.
  5. Pack into a jar, cover tightly, and let stand at room temperature 48 hours. Then chill for 4 days before serving.
This will keep for a long time, but it could be very fermented after 3 weeks.

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