Korean Kimchi - A Primer by Mister

Kimchi anyone? I've been wanting to try this Korean kimchi kit since getting it as a gift. Lets see how this goes.

Mis en place:

Chile pepper flakes (gochugaru)
Korean fish sauce (aekjeot)

Napa cabbage (baechu). Washed and dried, then mixed with kosher salt and left for 60 minutes to extract some moisture and wilt the cabbage.

White onion, sliced very thin.  
Garlic cloves, chopped. 
Fresh ginger, grated.
Scallions, green tops only, sliced.

Put the pepper flakes, fish sauce, garlic, and ginger into a large bowl and mix into a paste

Put the cabbage into a strainer and rinse to remove the salt. Let it sit in the strainer for 15 minutes.
 

Add the cabbage, onion, and scallions to the paste. Thoroughly mix until everything is coated with the paste.

Scoop the cabbage into a mason jar (or other container that can seal). Press it down as you go to remove any air pockets.
Rinse the bowl with a little water and pour it into the jar to cover the cabbage.

Place the jar in a dark, cool, place where it will not be disturbed. If your jar is full, put it in a bowl to catch any juices that may run out during fermentation.

Leave the jar for 3 days. The cabbage will expand and there may be some bubbles visible as it ferments.

After the 3 days, place the jar in the refrigerator. The kimchi will continue to ferment, but very slowly.

It can be eaten right away, or kept in the refrigerator for up to a year.




This picture is after 5 days. The colors are more muted and the cabbage has softened. The flavor is very good. Nice and spicy with a very mild taste. It will be fun to sample it as the weeks pass to see how the flavor develops. I don't think this will last a year, it is too good.

This was an easy recipe, and will be something that I make regularly. There are so many variations to try.