Kimchi

My husband and I love Korean restaurants. One of our favorite things is the different side dishes that we get while we are waiting for our food. I think that those side dishes are so unique and different from anything else that is offered in any America-Asian restaurant…

Just in case you are curious, I used a German Style Fermentation Harvest Pot, that I bought in Amazon for my husband a couple of Christmas ago. It’s a worthwhile investment. You can make any fermented dish that you are craving.

Ingredients

  • 1/2 Cup and 1 Tbs of Coarse Sea Salt

  • 1 Head Napa Cabbage ( Cut into Large bite size pieces.)

  • 6 Cloves of Garlic

  • 2 inch Piece of Ginger

  • 1/4 Cup of Fish Sauce

  • 2 Radish (Peeled)

  • 1 Bunch of Green Onions

  • 1/4 Cup of Gochujang (Red Pepper Paste)

  • 1 Tsp of Sugar

Direct Radions

  • Mix salt into 4 cups of water. Let the cabbage soak in the salt water for 4 hours.
  • Combine garlic, ginger, fish sauce, and radish in food processor or blender until finely minced.
  • In a large bowl, green onions, garlic mixture, Gochujang, and sugar. Mix thoroughly. 
  • Remove cabbage from water and rinse thoroughly. Drain as much water from the leaves as possible.
  • Mix the Gochujang mixture with cabbage.
  • Divide cabbage among 2 mason jars or 1 large jar. Stuff the jars full. Ensure you are pressing down firmly to remove any air bubbles.
  • Let Kimchi sit for 2 to 3 days in a cool place before serving (we place ours in the back of pantry). The longer you let it sit the more fermented or vinegary it gets. Taste if after 2 or 3 days and allow it to sit until your flavor liking. Once to your liking, eat or refrigerate, to stop the fermentation process.

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