I was not expecting kimchi to be my favorite ferment so far. I love my herbal krauts and can be sensitive to spicy food, so it was never my go-to.I found the brands from the stores to be too spicy for my palate as well. The following recipe (from Summer Bock) goes a little light on the chili and allows the ginger to shine through. I have been eating a small amount every day and this is the first time in a few years that I have stayed healthy and resilient when around others who are sick. I am also feeling more energy and mental clarity overall.I don’t think I will ever go without home-fermented kimchi again.
I made 2 batches of kimchi. I used Napa cabbage for the first batch and since I had extra green cabbage from my CSA, I made another batch with it. Both are delicious, but I do favor the texture of the Napa cabbage.
Ingredients:
1 large Napa Cabbage (725 grams)
1 Daikon radish (209 grams)
1/2 Carrot (80 grams)
1 Onion (261 grams)
3 cloves Garlic (16 grams)
½ bunch Green Onion (43.5 grams)
2 Ginger toes (26 grams)
Chili Flakes (2 grams)
Himalayan pink salt (20 grams)
Yield: 1 quart and 1 pint
Notes:
I was so excited to see purple daikon radish at the grocery store, so I could not resist using a little of both in this recipe. I sliced the daikon, cut the carrots into sticks, the green onion into 1-inch pieces and coarsely chopped the cabbage. That was gently tossed with 1/2 the salt. The remaining salt was added into the blender with the remaining ingredients and pureed to make the brine. I ended up making 1 quart and 1 pint. After it fermented for 5 days, I put the larger jar in the fridge and kept the smaller jar fermenting on the counter, pulling 1-2 fork fills from it every day. At the 3-week point, I decided to taste compare the two batches and found the jar that fermented for 3 weeks was even more delicious and sour but with more complex flavors. I enjoyed the experience of being able to slowly graze and adapt with the ferment as it continued to change over those 3 weeks.
Date Prepared: August 27, 2017
Date Harvested: September 1, 2017
Length of Ferment: 5 days
The second batch of kimchi was made similarly but with green cabbage and only white daikon radish.
Date Prepared: September 17, 2017
Date Harvested: September 24, 2017
Length of Ferment: 7 days
Chopped/sliced cabbage, carrots, daikon and green onions tossed with a brine paste made by pureeing salt, onion, garlic, ginger and chili flakes.
Ready to be packed…
I used a pickle pipe air lock and a pebble rock to weigh down the smaller jar and a water air lock and a pint-sized mason jar as a weight for the quart sized jar.
Delicious kimchi….4 days into ferment but I decided to take it a little longer.
I doubled up on this batch and made a 1/2 gallon and quart sized jar using water air locks. I used whole cabbage leaves to cover with 2 pebble rocks as weights for the quart sized jar and a small jar to weigh down the 1/2 gallon.