Kimchee
Ingredients
- 1 napa cabbage
- kosher salt
- sugar
- cayenne pepper
- fresh garlic
- fresh scallions
- fresh ginger root
- rice or white vinegar
- kimchee base
Other
Procedure
The vegetables
- Cut the cabbage in half lengthwise. Cut the halves into pieces about 2-3" sqaure.
- Cut the scallions into pieces about an inch long.
- Mince a large amount of garlic and ginger. I use about 2 cloves of garlic per jar -- and a similar amount of ginger.
- Pack the canning jars full of cabbage -- layering in some scallions, garlic, and ginger as you go. Cram everthing in there, as it
will shrink when you add the juice.
- If you have any leftover cabbage that won't fill a full jar -- save it. You can add it to the jars tomorow after things shrink.
The Juice
The juice is very important in that in addition to imparting a distinctive flavor -- it must provide the appropriate environment for lactic acid fermentation, which will pickle and preserve the cabbage.
This recipe will make enough juice for about 2 jars. Multiply as necessary.
- 3 cups water
- 3 tbsp kosher salt
- 3 tbsp sugar
- 4 tsp vinegar
- several tablespoons of kimchee base. (until it's red and tastes good)
- cayenne pepper to taste.
Pour the juice into the jars to within about 1/2" of the top.
Fermentation
Cover each jar with a square of plastic wrap and secure with a band. Set the jars in some sort of tray as they may overflow slightly during fermentation.
The traditional recipe says to bury the jars in the ground for 3 months. This seems like a bad idea. So I bury the jars on my kitchen counter
for 5-7 days. Shaking each jar daily will mix things up and prevent mold from forming on the top layer of cabbage. When it is fermented to your liking -- replace the plastic wrap with a regular lid and put the jars in the fridge. It's ready to eat!
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