Kimchi

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Ingredients

Recipe for: Easy Kimchi (Mak Kimchi)

Servings 32

  • 3-8 pounds napa cabbage
  • 2 bunches green onions trimmed of the root bits
  • 2-3 large carrots peeled, thinly julienned
  • 1/2 cup kosher salt
  • 1/2 cup korean chili powder
  • 15-20 cloves garlic overdoing garlic makes this stay on your breath more than usual., peeled
  • 4-6 inches ginger peeled, rough chopped
  • 1 tablespoon fish sauce
  • unsweetened pear juice or unsweetened apple juice
  • 4 tablespoons white miso paste

Method

  1. Cut the napa cabbage in half longways, then in half again longways
  2. Cut the core out of the four quarters
  3. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl with the carrots
  4. Sprinkle with the 1/2 cup salt, massage so everything is coated in salt and starting to soften and wilt
  5. Fill with cold, water to cover it well and let it soak for at least 1 1/2 hours
  6. Pour the cabbage and carrots and liquid into a strainer Let the brine drain away
  7. Lop off the white bits of the green onions and put them in a food processor with the garlic cloves, ginger, miso paste, and korean pepper powder
  8. Process on high until smooth
  9. Add in the fish sauce and a couple of tbls of pear juice and process again until about batter consistency
  10. Put the brined cabbabe/carrots in a big, non-reactive bowl
  11. Rough chop the green parts of the onions and add those to the cabbage/carrots
  12. Pour the chili paste combo over the cabbage and wear gloves to massage it all over the cabbage/carrots green onions so everything is completely covered
  13. Pack tight in canning jars
  14. Add a two-piece lid, but just set the ring in place to hold the lid down without screwing it in place
  15. Place it on a rimmed baking dish to catch any spill-over
  16. Let it sit at room temperature for up to 72 hours, until it is bubbly and fragrant
  17. Once a day, insert a clean knife to release air bubblesas t ferments
  18. If needed, pour in some additional brine to keep all the vegetables submerged
  19. Store on a rsaucer in the refrigerator for up to six months Make sure that the vegetables are submerged the whole time

Calories.9kcal – Carbohydrates: 1g

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