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Hey fambam, what's new? This was requested quite a while ago - I'm sorry! I think #betterlatethannever is my motto. I've got a few more like these coming so I hope you likey! Sucks to be me if you don't, I guess.
Keep it groovy. xo
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Here's the recipe --
Note: If you don't want your kimchi very spicy or don't like the flavour of onions, just reduce their amounts to what you find bearable. I also suggest skipping the cayenne if you're adding spicy Korean red pepper flakes.
Ingredients:
- 1 Chinese cabbage
- 1 white onion
- 2 carrots
- 5 spring onions
- 1 cup ginger
- 5 garlic cloves (or 1 tbsp.)
- 1 tsp. cayenne pepper
- 1 cup Korean red pepper paste (or Korean gochugaru powder, or red pepper flakes)
- 1 cup of salt (Kosher, sea salt, etc)
Instructions:
Chop off the outer core/stem of the Chinese cabbage. Remove the outer leaves if they're damaged or look gross. Split the base of the cabbage with a knife approx. 4 inches, and then pull apart the rest of the cabbage so it splits into two halves. Repeat process to get four quarters.
Separate the smaller, inner leaves into a large bowl (make sure the bowl is large enough for the whole cabbage). The larger cabbage leaves should be cut into smaller pieces - the smaller the pieces, the quicker the cabbage will ferment and be ready to eat. I advise you to cut them into whatever size you feel comfortable eating. Rinse cabbage pieces under water to get rid of dirt and any bugs, then drain.
Add all the salt to bowl of cabbage. You can section it off like I did in the video if your bowl isn't big enough to mix the cabbage in. Let it sit for 1 hour, turning it gently every 20 minutes.
Dice the spring onions, and julienne the carrots and place into a new bowl.
Add the white onion, ginger and garlic to a blender and blend until it becomes a paste. Don't over-blend as it'll become a smoothie and be a little runny. Pour into the bowl with the spring onions and carrots. Add the cayenne pepper and Korean red pepper paste (or flakes) to the same bowl.
Once the 1-hour mark has passed, rinse the cabbage a few times of the salt. The cabbage should feel a little rubbery now. Drain and remove excess water from cabbage. Add the cabbage to the bowl with the other ingredients.
PLEASE WEAR GLOVES. Mix all the ingredients together well, but do not squeeze the cabbage. Once evenly mixed, grab a jar (or a few jars) and start transferring the kimch (it's now called kimchi). Make sure to leave about 1-2 inches of space at the top of the jar. The fermentation does make the contents rise a little.
When you're finished, place a lid on top of the jar (without screwing it on - it needs to breathe) and place it in a cool, dark place. Do not keep it in the sun or somewhere that gets a lot of light. I recommend placing a bowl or plastic container underneath the jar in case the kimchi juice overflows.
Check on it every day (and taste the sauce!), and if you need to, press down on the bubbles if they're forming around the bottom. Don't leave it open too long though - in and out real quick.
Let the kimchi ferment for at least 3 days. If you like it more tangy or sour, leave it longer. Once the taste is to your liking - tighten the lid and pop it in the fridge. Then ENJOY!
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