Kimchi
KIMCHI - KOREAN STYLE FERMENTED NAPA CABBAGE
Kimchi is a traditional Korean side dish made with salted and fermented vegetables and flavorful seasonings including Korean chili powder (gochugaru).
Kimchi is a wonderful side dish for any Asian style food. It is also lovely on a charcuterie board as an accompaniment to cheese and meats.
Ingredients
| 1 Napa Cabbage (approx 2lb) |
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| ⅓ cup sea salt |
| ¼ cup fish sauce |
| ⅓ cup chili powder (Korean gochugaru) |
| 7 cloves chopped garlic |
| 2 tbs chopped fresh ginger |
| 1 Nashi pear, pealed and chopped |
| 1 tbs sugar |
| 1 daikon (about ½ lb) peeled and julienned |
| 3 green onions or handful of fresh chives cut into 1 ½ inch lengths |
Instructions
- Cut hard end off Napa cabbage, then cut Napa cabbage into quarters length-ways and 1 inch pieces crossways.
- Rinse cabbage in water and drain. Place cabbage into large basin and cover with sea salt. Use hands to mix salt all through the cabbage. Mix cabbage salt mix every 30 minutes over a 2 hour period.
- While cabbage is steeping with salt, mix fish sauce, chili powder, garlic, ginger, sugar and pear in food processor until smooth.
- Sterilize jars in 250 oF oven and lids in almost boiling water.
- After 2 hours drain the cabbage and wash all salt off cabbage. Rinse basin and put cabbage back into basin with daikon and green onions.
- Take jars out of oven and let cool a little.
- Add the pear/chili mixture to cabbage and stir well. Use tongs or wear gloves - the chili mixture can burn! When well mixed together, use tongs to fill jars. Leave about ½ inch space between lid and kimchi. Put lids onto jars.
- Keep at room temperature for about 24 hours then keep in fridge for uptown 6 months.