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Kimchi
Course: Side
Author: Alissa
Ingredients
  • 1 large head of napa cabbage
  • 1/2 cup salt
  • 6 garlic cloves minced
  • 1 tbsp. ground fresh ginger
  • 2 tbsp.  white miso paste
  • 1 tbsp. sugar
  • 3 tbsp.  gochugaru  Korean red pepper flakes
  • 3 tbsp.  gochujang  Korean fermented chili paste
  • 1 medium daikon radish sliced into thin strips (a mandoline works well here)
  • 6-8 scallions finely chopped
Instructions
  1. Place salt in a large stock pot. Add 1 gallon of water and stir until dissolved.
  2. Next, clean and chop your napa cabbage into 1-2 inch pieces, discarding the stems.
  3. Place into stock pot and submerge. I like to place a dish over the cabbage to hold it under the liquid.
  4. Allow to sit for 1-2 hours.
  5. Place garlic, ginger, miso, sugar, gochugaru and gochujang in large mixing bowl and stir until blended.
  6. Drain your cabbage and rinse well to remove salt.
  7. Place cabbage, daikon and scallions in mixing bowl with seasonings and mix well. You can dig in with your hands to mix it up really well, but please use gloves if you do.
  8. Once you've got everything coated, pack into jars, leaving about an inch of head space. Seal jars.
  9. After about 24 hours you're going to want to let some air out of your jars. Do this over the sink, roll up your sleeves, and do not attempt this on your way out the door on your way to work. You might take a light shower in kimchi juice and smell like a delightful Korean restaurant all day.
  10. I like to place a towel over the jar tops while opening to catch the juices.
  11. Reseal jars, and allow to continue sitting, opening periodically to let out more air. Fermentation takes about 3-5 days total, so start tasting at day 3.
  12. When your kimchi is as sour as you want it to be, stick it in the fridge and leave it there for at least one day before eating. Kimchi stays fresh for about a month.