Kimchi
Ingredients: The slaw
6# Napa cabbage (you can use regular cabbage as well its just a bit different in flavor)
1 Large Daikon radish about 1 1/2 #
2 Bunches of scallions chopped
1 Green apple sliced
8 Oz. Carrots
1 Cup Kosher salt
Non chlorinated water
Procedure:
1. First sterilize the mason jar you are working with by placing it in a pre heated
oven at 200 degrees for 10 minutes. Make sure that the temperature does not exceed
this as the jar can't withstand higher temperatures.
2. Chop the cabbage and place it in a large bowl.
3. Add all the salt and massage int the cabbage. Add a touch of water as well
about a cup. Make sure all the cabbage is covered.
4. Allow the cabbage to sit for an hour. Intermittently toss the cabbage around.
5. After an hour, strain the cabbage and
rinse 3 times to get the salt out.
Spicy Kim chi paste ingredients:
1 1/2 Cups hot Korean red pepper flakes (this is very hot reduce to 1/2 cup if you dont like heat)
1 Head garlic peeled
4 Oz. Peeled sliced ginger
1 Tbsp sugar
2 Tbsp. Milled crushed red pepper
Non chlorinated water
Procedure:
1. Food process the garlic and ginger till minced.
2. In a bowl, combine the mince, pepper flakes and milled pepper.
3. Add water to form a paste
The finale!!
1. Combine the slaw( including the apple, radish and scallions) and paste. Really get that cabbage good and coated.
2. Place the mixture in the mason jar(s) you are using.
3.Allow the product to ferment in a dark area.The process varies according to temperature. Ideally you want it to be between 65-72 degrees. The process can take between 2-4 days.
4.Use an air lock if you have one. This way you do not have to burp the jar.If you do not have one, it is important to release the gas from the jar about every 12 hours as the gas build up could cause the jar to explode and kim chi will be everywhere not good!
5. If using an air lock make sure to have a plate of some sort under the jar as liquid
will come through the lock and stain your pretty floors.
6. Taste test once it is a little fizzy your pretty much done.
7. At this point place the jars in the refrigerator and enjoy.
8. The Kim chi will still ferment in the refrigerator but at a much slower time frame. The longer you leave it in there the stronger and more intense it will become.
Finished product
THe carrots are fermented in a 3% brine. Not my favorite but I make them for a friend.
I make my own lids for fermenting with a hole punch and food grade rubber gromets.
Airlocks -
http://www.amazon.com/Piece-Plastic-...3409DRSG4P4YA8
Grommets -
http://www.amazon.com/gp/product/B00...ilpage_o00_s00
Hole Punch -
http://www.amazon.com/gp/product/B00...ilpage_o01_s00