Kimchi is a flavorful, fermented Korean condiment that can be enjoyed alone or in a multitude of dishes. Most supermarkets, certainly natural food stores, sell kombu, a nutritious dried seaweed, in the Asian food section. Korean chili can be found in international food markets.
Recipe by Nao Sadewic
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Ingredients
Vegetables
- 1/2 Tablespoon salt
- 1/2 cup water
- 1/2 small Carrot (2oz)
- 1 inch daikon radish (2oz)
- 2-3 green onions
Seasoning Paste
- 1/4 apple (1.5oz), cored
- 1 Garlic clove
- 1 inch Ginger peeled
- 1 inch kombu
- 1 Tablespoon Korean chili
- 1 teaspoon salt
Ingredients
Vegetables
Seasoning Paste
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Instructions
Wilt Cabbage
- Dissolve salt in water to make a brine. In a bowl, sprinkle the brine between Napa leaves and knead lightly. Put a weight on top and leave for 3 hours, until napa wilts. (Soaking napa cabbage in brine kills harmful bacteria and wilts it, making it easy to pickle).
- Rinse the cabbage well in water and lightly squeeze out the excess water.
Make seasoning paste:
- Finely mince or grate apple, garlic and ginger. Put them in a bowl
- Add finely cut kombu, Korean chili, salt and mix well.
Prepare Vegetables
- Julienne carrot and daikon finely, Chop green onions into ½ inch length. Mix them with the seasoning paste.
- Cut the napa cabbage into 1 inch strips. Toss with other ingredients to mix well. Pack into a jar tightly, checking that there are no air bubbles.
- Make sure the vegetables are submerged in the juice (use fermenting weight or the stem/core of the cabbage).
- Ferment for 24 hours (or longer, to taste) at room temperature, then keep refrigerated.
Recipe Notes
Materials:
Glass jar with plastic (#2, #4, #5) or stainless steel lid
Place a small plate under jar if you ferment longer than 24 hours, kimchi juice may overflow
