Cook Grow Preserve

Kimchi

Prep: 15

Core Ingredients

  • 1 head napa cabbage
  • 1 tbsp salt (non-iodized)
  • 1 tbsp garlic
  • 1 tsp fresh ginger
  • 1 tsp sugar
  • 2 tsp fish sauce
  • 2 tbsp gochugaru
Add-Ins
  • Matchstick carrots
  • scallions
  • radishes

  1. Remove outer leaf of cabbage and reserve for later
  2. Chop cabbage into bite size pieces
  3. Add chopped cabbage and other desired add-ins to a large bowl (or stand mixer bowl if using that)
  4. Add salt and work into cabbage mixture by hand or using the paddle mixer attachment
  5. Allow mixture to sit at room temperature for 30 minutes to an hour for the salt to draw out the moisture
  6. Combine remaining ingredients and massage into cabbage mixture
  7. Pack firmly into fermenting jars
  8. Place reserved cabbage leafs over mixture and press fermentation weight down to cover with the liquid
  9. Add fermentation lids and allow to ferment at room temperature for 3 – 14 days

I found it to taste to my liking after 5 days.