Kimchi is a Korean spicy side dish. Being lacto-fermented, it is an excellent way of getting those probiotics. I have adapted this recipe from "Salted and Styled’s Cooking Class: Kimchi" where there is a step by step description with fantastic photography to help along...
Ingredients:
- 1 white cabbage (Nappa), cleaned and sliced in half lengthwise
- 1 cup coarse sea salt, divided
- 4 cups of cold water
- 1 large white radish (optional)
- 4 green onions
Hot pepper mixture:
- 1/3 cup white onion, pureed
- 1 cup Korean pepper flakes (gochugaru*) or Cayenne pepper
- 2 t ground ginger
- 1/4 cup ground garlic
- 3 T fish sauce (anchovy or nuoc mam)
- 1/2 cup toasted sesame seeds
- 1 T light brown sugar
Method:
In an extra large mixing bowl dissolve 3/4 cup of the coarse sea salt into 4 cups of cold water and place cabbage halves in to soak. Sprinkle the remaining salt between the layers of the cabbage.
Leave the cabbage to soak in the salt water for about 6-7 hours or overnight.
The following day, rinse the cabbage in cold water to rinse off all the salt and squeeze tightly to to drain. Cut into quarters and allow to dry in a colander.
Slice the radish and green onions in to
fine julienne pieces and place in a
medium size mixing bowl.
Assemble the ingredients for the red pepper mixture. which you then add to the radish and green onions and mix well with your hands.
Spread the red pepper mixture in between the layers of the cabbage.
With your hands, squeeze the cabbage together to make it narrow enough to stuff into your sterilized jar.
Cover and allow the kimchi to ferment
for about two to three days at room-temperature then refrigerate.
