Summer flew by and fall is already catching me off guard. Sorry that blogging hasn’t been a priority for me lately. I’ve been busy with: closing up my store, starting to work in the deli at our local Co-op, gardening, preserving & canning. I hope you all are doing well!
The other week my Mom and I decided we should use up some of the garden bounty we had and make kimchi. I’ve had kimchi a couple of times and always enjoyed it. Compared to others I think our first batch turned out great. We toned down the chili paste so the garlic and ginger comes through more. I’ve been eating it as a condiment to most meals and find it rather addicting.
4 Napa Cabbage Heads
4 Daikon Radish, peeled and sliced thin
10 Carrots, peeled and sliced thin
2 Scallion Bunches, sliced
4″ of Fresh Ginger, minced
4 Garlic Heads, minced
1/2 cup Fish Sauce
1/2 cup Chili Paste (adjust up in you like it spicier)
2 cups Sea Salt + 1/2 Cup Sea Salt
Wash the cabbage leaves and let soak in a brine made with the 2 cups sea salt and 2 gallons water. Let soak for 12-24 hours. Pour the brine off the leaves and chop the cabbage into 1×2″ strips. Mix the cabbage with the daikon, scallions, carrots, ginger, and garlic. Add the fish sauce, 1/2 cup sea salt, and chili paste to the cabbage mixture. Blend well. Mash the mixture into a large jar or crock. Pack it tightly and the vegetables should release enough liquid to cover themselves. If they don’t you can make a brine (2 T sea salt per quart of water) to cover. Weigh the vegetable down under their brine with a plate, clean rock, etc. Cover with a thin towel and let ferment at room temperature for a week or more. Store in the fridge and enjoy!