Raw Fermented Kimchi

• Vegetarian
• Gluten free

• Produce

  • 1 Apple
  • 4 Carrots
  • 1 Daikon
  • 6 Garlic cloves
  • 1 grated knob Ginger
  • 1 Napa cabbage, large
  • 4 Spring onions - (chopped into bit sized pieces

• Condiments

  • 2 tbsp Fish sauce or soy sauce

• Baking & Spices

  • 1 cup Garlic chives
  • 1/4 cup Gochujang paste or korean red pepper, powder
  • 1/4 cup Sea salt

• Prepared

  • 1 Optional - to give kimchi a redder look with a spicier taste

Found on petersfoodadventures.com

Description

Ingredients

• 1 large Napa Cabbage (Wombok) or 2 smaller Napa cabbages
• 4 carrots - grated
• 6 garlic cloves - crushed
• 1 grated knob of ginger (approx 75 grams)
• 1 cup garlic chives (chopped into bite sized pieces)
• 4 spring onions - (chopped into bit sized pieces)
• 1 daikon - cut into 2 inch match sticks
• ¼ - ⅓ cup Gochujang paste or Korean red pepper powder*
• 1 apple - peeled, cored, and grated
• 2 tablespoons of fish sauce or soy sauce
• ¼ cup sea salt
• Optional - to give kimchi a redder look with a spicier taste, add 2 tablespoons of the Korean red pepper powder

Directions

• Remove the cabbage leaves individually, and cut lengthways into 3 long pieces. As you get closer to the core, you will cut them in half.
• Cut the cabbage leaves into 2 inch pieces, and put into a large bowl.
• Put ¼ cup of salt into a small bowl of warm water and stir till dissolved.
• Add the salt water to the bowl of cabbage leaves and mix it up using your hands, ensuring each piece gets a good covering of salty water.
• Leave the cabbage in the bowl at room temperature for 4-5 hours. The salt will start to draw out the water from the cabbage. You will see a brine in the bottom of the bowl.
• Strain the cabbage through a colander and quickly rinse it once or twice with water. Put your cabbage back into the bowl.
• Add the grated carrot, match stick daikon, crushed garlic, grated ginger, garlic chives,grated apple and mix together.
• Measure ⅓ cup of Gochujan and 2 tablespoons of fish sauce OR soy sauce, and vigorously mix thoroughly until completely covered. I suggest wearing disposable gloves, so the peppers dont burn.
• Your Kimchee is basically done. Have your jars ready, and pack them tightly and close the lid. If Kimchee is dry, push down to force the liquid on top of the cabbage. Dont fill the jar to the top, leave a few inches for the carbon dioxide to expand. Let it sit in a cool dark place for approx 48 hours. (Some people let it sit for up to 5 days, which increases the sourness). Periodically open up the jars to release the pressure that builds up. Bubbles will likely appear, this is normal. The warmer your room is, the quicker the Kimchi will start to ferment. Keep and eye on it and taste it as per your preference. When its ready, place in the fridge, where it should last 2 months or more. It will keep slowly fermenting in the fridge but at a slower rate. I prefer a fresher and less sour Kimchee, so tend to put it in the fridge after about 48 hours on the counter. Enjoy the healthy benefits of Kimchee and enjoy fermenting!