Grace's version of "How to make easy Kimchi at Home"......
here is the kimchi recipe we use.....from thekitch.com webwite.
What you Need : 1 medium head (2 lbs) napa cabbage, 1/4 cup sea salt or kosher salt (see recipe notes), water (see recipe notes), 1 TBSP grated garlic (5-6 cloves), 1 tsp grated ginger, 1 tsp sugar, 2-3 tbsp water, 1 1/2 tbsp red pepper flakes (use less if you don't want it super hot), 1 1/2 tbsp paprika, and 1 1/2 tbsp soy sauce. 8 oz Korean radish, peeled and cut into matchsticks (we use regular red radish with the red skin peeled off), 4 scallions, trimmed and cut into 1 inch pieces.
Instructions:
1. slice the cabbage: cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2 inch wide strips.
2. Salt the cabbage: place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on thop and weigh it down with something heavy like a jar or can of beans. Let stand for 1 to 2 hours.
3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting and set it aside to use in step .5.
4. Make the paste: Meanwhile, combine the garlic, ginger, sugar and water in a small bowl and mix to form a smooth paste. Mix in the red pepper flakes.
5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions and seasoning paste.
6. Mix thoroughly: using your hands, gently work the paste into the vegetables until they are thoroughly coated.
7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
9. Check it daily and refrigerate when ready: Check kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away but its best after another week or two.
notes: use salt that is free of iodine, use spring, distilled or filtered water, and may use seafood flavor instead of water if desired.
What you Need : 1 medium head (2 lbs) napa cabbage, 1/4 cup sea salt or kosher salt (see recipe notes), water (see recipe notes), 1 TBSP grated garlic (5-6 cloves), 1 tsp grated ginger, 1 tsp sugar, 2-3 tbsp water, 1 1/2 tbsp red pepper flakes (use less if you don't want it super hot), 1 1/2 tbsp paprika, and 1 1/2 tbsp soy sauce. 8 oz Korean radish, peeled and cut into matchsticks (we use regular red radish with the red skin peeled off), 4 scallions, trimmed and cut into 1 inch pieces.
Instructions:
1. slice the cabbage: cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2 inch wide strips.
2. Salt the cabbage: place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on thop and weigh it down with something heavy like a jar or can of beans. Let stand for 1 to 2 hours.
3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting and set it aside to use in step .5.
4. Make the paste: Meanwhile, combine the garlic, ginger, sugar and water in a small bowl and mix to form a smooth paste. Mix in the red pepper flakes.
5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions and seasoning paste.
6. Mix thoroughly: using your hands, gently work the paste into the vegetables until they are thoroughly coated.
7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
9. Check it daily and refrigerate when ready: Check kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away but its best after another week or two.
notes: use salt that is free of iodine, use spring, distilled or filtered water, and may use seafood flavor instead of water if desired.
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