Ingredients: |
Ingredients: 1 (2 lb)) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 oz daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
A few carrots thinly sliced or cut into matchsticks
1/3 cup Korean red pepper powder
1/4 cup kosher fish sauce
1 T ginger, peeled and minced (from about a 2-ounce piece)
1 T garlic, minced (from 6 to 8 medium cloves)
1/8-1/4 tsp Aleppo pepper (optional)
|
Directions: |
Directions:Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. Lay a plate on top with something heavy to weight down the cabbage. Leave for 2-12 hours. Place a colander in the sink, drain the cabbage, (keep some of the liquid) and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and stir until everything is mixed together. Pack as much as possible into clean 1 litre mason jars. Pour some of the salt water brine into the jars until the cabbage mixture is covered. Screw on the lids but not too tightly. Place in a cupboard, or on a counter covered by towels (needs to be in the dark). For the next few days unscrew the lids daily and let the gasses escape and push down the cabbage mixture so it’s under the brine (can buy fermentation stones to keep it submerged). By the fourth or fifth day it may be ready. Refrigerate when it’s ready.
Note: if you use a vegetable tamper to pack the ingredients into your jars, you may want to cut down on the amount of red pepper powder, ginger and garlic. Experiment with how much you like. |
This recipe for Kimchi is from