MAKE YOUR OWN KIMCHI
WHY FERMENTED FOODS?
INGREDIENTS:
1 head cabbage, about 800 grams/1 KG
1/4 cup sea salt
7 cloves garlic, grated
1 tsp freshly grated ginger
1 tsp honey or maple syrup
1 tbsp fish sauce
3-4 Tablespoons Korean red pepper flakes (gochugaru) or chili paste... less if you don’t like spicy food
250 grams daikon radish, peeled & grated
3 spring onions, cut into 2cm pieces
DIRECTIONS:
Cut the cabbage into quarters lengthwise & remove the core.
Cut each into strips 3 cm wide.
Place in a large bowl with the salt.
Use your hands to massage the salt into the cabbage until it starts to soften.
Add enough water to cover the cabbage.
Place a plate on top & weigh it down with a heavy object.
Let stand for 1 hour
Rinse the cabbage under cold water & then place in a colander to drain for 15 minutes.
Repeat this step twice more.
Stir together the garlic, honey, ginger, fish sauce, & Korean red pepper flakes in a small bowl until a smooth paste forms.
Set aside.
Squeeze out any remaining water from the cabbage & place in a large bowl.
Add the daikon radish, spring onions, & paste.
Mix thoroughly, using your hands to work the paste into the vegetables until they are coated.
Place the kimchi into a jar, pressing down until the brine rises to cover the vegetables, leaving at least 1-inch of space.
Seal the jar with a lid.
Let the jar stand at room temperature for 2-5 days to ferment.
Check once a day, pressing down on the vegetables to keep them submerged.
When the kimchi tastes how you want it, transfer to the refrigerator to store.