Ahhh, Kimchi...my friend. Kimchi is one of those dishes that packs nutrition: low-calorie, high in fiber and rich in vitamin C and carotene among other benefits. Kimchi is a traditional fermented Korean side dish that has many applications. Top your eggs, add it to braises, or if you're like me, just eat it straight. It is a wonderful combination of spicy and sour.
Making the proper kimchi starts with using the right ingredients: the main ones being Korean Red Pepper Powder and a good quality fish sauce. You will need to venture out of your usual grocery store and hit an Asian market for the real deal ingredients...plus shopping at an Asian grocery is always a fun experience. Don't forget to pick up dried fermented shrimp at the Asian market.
Prep Time: 45 Minutes Ferment Time: 1 Week Yields: 1 Gallon
- 5# Napa Cabbage
- 1 Cup Kosher Salt
- 2 ea Carrots, cut thin
- 1# Daikon Radish, cut thin
- 1 bu Scallions
- 1/4 Cup Ginger, minced
- 2 Tbsp Garlic, minced
- 1 Cup Korean Red Pepper Powder
- 2/3 Cup Fish Sauce
- 1 Tbsp Dried fermented Shrimp, minced
- Wash Napa Cabbage and cut into 2 inch by 2 inch pieces. Place in a large mixing bowl.
- Add 1 Cup Kosher Salt (may seem like a lot, but most gets washed out). Toss evenly coating cabbage in salt.
- Add enough cold water to barely cover cabbage. Cover and let sit 12-24 hours.
- In a separate bowl, combine all remaining ingredients. Refrigerate overnight.
- Drain Cabbage in colander (strainer) and rinse excess salt.
- In a large mixing bowl, coat cabbage with seasoning mixture. Add to a large glass container or non-corrosive metal pot. Cover and let sit in a cool dark place (room temperature) for 24 hours, removing cover a couple of times to let gases escape.
- Refrigerate for 48 hours. The kimchi is ready to eat at this point, but will benefit from extended time fermenting (about a week).
- Store in the refrigerator for up to a month.
Korean Red Pepper Powder
Overall, kimchi is an awesome side dish to have in your refrigerator. I hope you enjoy this recipe and contact with questions! Happy Cooking.