Kimchi

 

Ingredients:

 

1500 g Napa Cabbage (half a large head)
1/4 cup Sea Salt
50 g Onions (1/4 large onion)
30 g Garlic (half a head)
15 g Ginger (fresh, 1.25 centimeters), cut into coins
65 g Sweet Apple (1/2 apple)
3 tbs Saeujeot Salted Brine Shrimp
3 tbs Rice - cooked short grain
1 tbs Myeolchijeot Fermented Anchovies or Fish Sauce
2 tbs Sugar - granulated (optional)
150 g Korean Radish (1/4 radish) - shredded
150 g Carrot (1 large carrot) -shredded
4 Scallions Thinly - sliced
35 g Garlic Chives - flat cut into 2 inch pieces
1/2 cup Gochugaru Korean Chili Flakes

 

Directions:

- Napa Cabbage for Kimchi
1.Remove the core from the cabbage and cut it into cubes. 
2. Put the cabbage pieces in a large bowl and toss salt over it.
3. Cover the cabbage with cold water. 
4. Keep the bowl in room temperature for 24 hours (to remove some of the excess water from the cabbage making it crunchier and starting the fermentation process).

- Kimchi Paste
1. The next day, place onion, garlic, ginger, apple, saeujeot, cooked rice, myeolchijeot, and sugar in a blender and mix until you have a smooth paste. 
2. Place radish, carrots, scallions, garlic chives and gochugaru in a medium sized bowl along with the mixture from the blender. 
3. Put on some food-safe gloves and squish the mixture together with one hand (taste the mixture and add more gochugaru if you want it spicier).

- Kimchi Mix
1. Drain the cabbage then return it to the bowl along with seasoned vegetables. 
2. Toss the mixture together until everything is very well combined.

- Kimchi Salad
Kimchi is edible right away, however it is best to let it ferment in a cool place for at least a week.