Green Cabbage Kimchi
Kimchi is the quintessential food of South Korea and has become a popular superfood
in the US. It is a salty and spicy (sometimes hot) fermented vegetable dish that is
traditionally made by combining cabbage, scallions, and radishes in a brine made with
aromatics like with garlic, ginger, gochugaru red pepper, and a sauce made from apple
or pear along with umami flavor such as seaweed or fish sauce. These flavors work
their magic together as they are allowed to ferment.
Kimchi has a rich history in South Korea dating back more than two thousand years.
Traditionally, kimchi is fermented in cool pits in the ground to help control the speed at
which bacteria can grow. Properly made, kimchi can help preserve vegetables to extend
their life.
Kimchi is a crunchy, flavorful food that can provide impressive health benefits. In
addition to the good bacteria called probiotics, Kimchi is also packed with vitamins,
minerals, and antioxidants. Choline, an essential nutrient found in kimchi, is a natural
compound vital for maintaining your cells, your muscles, your nervous system, and even
your mood. Choline is also important for maintaining good memory function.
Green Cabbage Kimchi Recipe:
Note: Don't be intimidated by this recipe. It is not difficult, it just takes a little time. After
you make it once, you'll make it over and over. It's delicious and good for you too! We'd
love to hear your comments about this recipe.
Yeild: 8 Servings
Ingredients:
1-1/2 lbs green cabbage (1/2 small cabbage shredded with a knife)
1/2 small sweet onion (peeled and diced)
1/2 lb carrots (peeled and grated) (this can be done in a food processor)
1/2 lb Asian Green Luobos or Daikon radish (peeled and grated) (this can be
done in a food processor)
3 green onions, garlic chive leaves, or 1 leek cut into 2” x ¼” strips
1 TBS fresh ginger (peeled and diced or grated)
2 cloves of garlic (peeled and diced)
1-2 TBS dry gochugaru Korean chili flakes
1/2 TBS hot paprika pepper (this adds another type of heat)
1 TBS fish sauce or 1 small piece of kombu broken into smaller pieces and 2
dried shitake mushrooms broken into smaller pieces. (See additional instructions
below.)
1/2 medium Asian pear or apple (peeled and de-seeded)
1 TBS non-iodized salt
PREPARATION of the vegetables:
Rinse the vegetables thoroughly and remove any damaged parts. Set aside two
large intact cabbage leaves.
Using a knife or mandolin finely slice/shred the cabbage.
Peel and grate the carrots.
Remove the ends of the green onions. Cut into strips 2” x ¼”.
Peel and chop the garlic and ginger. (Set aside for the sauce.)
Peel and chop the sweet onion. (Set aside for the sauce.)
Peel, de-seed, and core the Asian pear or apple. (Set aside for the sauce.)
If making a vegan option without fish sauce break apart pieces of kombu and
shitake mushroom and soak in ½ cup water for 20 minutes. (Drain and retain
only 1/4 cup of liquid for sauce.)
In a large bowl, combine the cabbage, carrots, and green onions/chives or leeks.
Sprinkle salt over the vegetables. Stir for 1 to 2 minutes to brine the vegetables.
Let vegetables sit for 20 minutes to allow them to marinate in the brine.
PREPARING the sauce and the VESSEL:
In a blender combine the gochugaru, paprika, garlic, ginger, and water only from
soaking the kombu, shitake mushrooms, or fish sauce. Blend until smooth. Pour over the
vegetables.
Put on a pair of gloves for this next part.
Massage the sauce into the vegetables for about 10 minutes making sure every
bit of the vegetables is coated with the sauce.
Pack the vegetable mixture into the kimchi crock, compressing with a wooden
spoon or tamp very well as you go. The sauce must completely cover the
vegetables. If using a mason jar use the same technique.
Fill with vegetables to within 2 inches of the rim of the crock.
Take the reserved cabbage leaves and spread them over the surface of the
vegetables. Add a little bit of salty filtered water on top if the sauce doesn’t cover
all the vegetables.
Close the lid on top of the vessel, and add water in the trough, add water if the
trough gets dry.
FERMENTATION process:
Place the jar on a large plate at room temperature.
Let it ferment for at least 1 weeks. Fermentation will generate life in the jar, and it
may overflow! This is normal.
After you open the jar, put it in the fridge. Kimchi can be stored in the fridge for
several months.
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