KIMCHI 2.0
Another Step Closer To Perfection
On this website there have been two previous iterations of Kimchi recipes. This is our latest understanding, so don't refer to those others. Those versions are appended with a redirect to this hard-won wisdom-gained recipe.
[The understanding that changes the previous recipes is based on a reduced use of Salt*. In the initial steps the Napa Cabbage and Korean Radish/Daikon are salted and left to stand to wilt. This is all the salting needed. The vegetables are thoroughly rinsed after they are Salt/wilted and ferment just fine without any further addition of Salt*.]
This is how it's done by us now ...
[The yield is about a gallon's worth. 4 quart jars/two 2 quart. Scale down by half if you like for your first outing.]
Get yourself the following ingredients:
— 5 or so pounds Napa Cabbage
— 2-3 pounds Korean Radish or Daikon
— 1 Cup Kosher, or other non-iodized Salt*
— 3 bunches Scallions
— 2 inch piece of fresh Ginger [more, to taste]
— 2-3 cloves Garlic [more, to taste]
A slurry/porridge combining:
— 2 Cups Water*
— 2 Tblsp. Sweet Rice Flour, or All Purpose Flour
— 2 Tblsp. Sugar. [You choose what kind.]
1/2 Cup Korean red Chili flakes
1/2 Cup Korean red Chili powder
[For less a spicy result substitute sweet Paprika for the Korean Chili powder.]
[Optionals ... but very nice]
— 1 Cup matchstick cut 1 large Carrot [optional]
— 1 nice handful bunch Chinese Chives [optional]
— 1-2 bunch Watercress [optional]
* IMPORTANT: Use Kosher or other non-iodized Salt. Iodized inhibits fermentation. Use pure water for the final rinse ... Chlorinated tap water also inhibits fermentation. [Tap water can be boiled to remove the Chlorine.]
Preparation:
Cut the rinsed Napa Cabbage lengthwise into 6 portions. Cut the core itself into small pieces. Cut the leaves crosswise into 2" sections.
Cut the peeled Korean Radish/Daikon into whatever shape you like. Quarter rounds 1/2 inch thick. Cubes, or sticks.
Place the Cabbage and Radish pieces in a large bowl and mix well with the Salt. Let stand 3-4 hours, or overnight.
Heat the Water/Flour/Sugar mixture over low heat, stirring until blended and a smooth thickened slurry. Let stand to cool before adding next ingredients.
Rinse the salted Cabbage/Radish well, three times. The last [3rd] rinse use pure Water. No Chlorine, please.
Cut the Scallions into 1 inch pieces on the bias. [Cut as you like ... smaller; or, even smaller.]
If using optionals ... cut: Carrot into 2 inch matchsticks. The Chinese Chives 2 inches. Rough chop the Watercress.
Prepare the Chili paste: combine Chili flakes/powder, minced Ginger, minced Garlic with the cooled slurry.
Combine and mix well to distribute Cabbage, Radish, Scallion, and whatever other optional vegetables.
Mix to thoroughly combine vegetables and Chili paste.
Pack into a large jar(s). We make this recipe with the proportions as listed. With a gallon size jar. Use quart or 2 quart size jars. Graduate to the gallon size when you're sure Kimchi is gonna be a staple.
IMPORTANT: Fermentation is anaerobic. No air. Create an air lock ... Leave 2 inches head space in the jar(s) and insert a clean plastic bag into the space. Fill with water up to the lid with 1 Tblsp. Salt [it's a brine back up should the plastic bag break]. Tie the bag tight. This will create an air lock. It's also easy to remove since you'll want to keep track and taste the Kimchi as it ferments. If you have a fermentation crock, you go.
Let it stand for 3-4 days at room temperature. Check daily. There is no rule you have to follow. The Kimchi is ready to eat right after mixing the ingredients. Of course, the prime factor is the fermentation. So there's that. But, how deeply fermented is to your taste. After the Kimchi is ready after standing at room temperature, place in refrigerator. It will continue to ferment under refrigeration, but slowly.
Enjoy. Serve small portions with savory meals. Branch out. Add some Kimchi to a simple soup. Some of the Kimchi liquid into a Bloody Mary. Also, there's the Cooky Cat original "Kimchi Cuties", the snack sandwich that will open even a Korean's eyes.
Also Important: If the amount you've prepared is more than the jars for fermenting, no problemo. Just put the overage amount in a container and refrigerate. Eat it right away, or later; it's delicious mixed right out of the bowl.
MIND THIS: The mass in your fermentation jar/container will expand due to the build up of Carbon Dioxide during the fermentation process. To avoid overflow, press it down daily to release some of the trapped CO2.
