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Koreans possess a passionate fondness for kimchi, serving
this spicy fermented pickled vegetable dish at most meals.
While many other types of pickles—such as store-bought
cucumber dill pickles—are fermented in a prepared salty
solution, kimchi ferments in the vegetable’s own juices.
Although there are scores of varieties, kimchi is usually
made with cabbage.
Recipe
Conversions
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What
Do I Need?
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2
1/2 pounds napa cabbage
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Did
You Know?
Korean families traditionally store fermented kimchi in large
earthenware crocks, burying the containers underground and retrieving
them as needed.
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1/2
cup kosher salt
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a
walnut-sized knob of ginger, grated
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4
cloves garlic, crushed
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1
bunch scallions, minced
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2
tablespoons sugar
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2
tablespoons crushed red chili pepper
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2
jalapeños, minced fine
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a glass or plastic bowl
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2
to 3 1-pint glass canning jars
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plastic
wrap
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rubber
bands
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What
Do I Do
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NOTE:
Please read the
pickling tips
before
starting this recipe.
1.
Wash
the cabbage, then chop it coarsely. Toss it in a glass bowl
with the salt and let it sit overnight.
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Did
You Know?
Salt extracts water from kimchi by
osmosis
,
making it crisp.
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2.
Drain
the water off the cabbage and rinse it very well to remove
the excess salt.
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3.
In
a large glass or plastic bowl (don’t use metal), mix
together the ginger, chili peppers, and jalapeños,
and then add the well-drained cabbage. Toss the ingredients
thoroughly to coat the vegetables. Save the juice that accumulates
in the bottom of the bowl.
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Did
You Know?
The garlic and chili pepper help to preserve kimchi.
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4.
Pack
the mixture tightly in
sterile
glass jars and cover with the juice. Add water if necessary
to acheive 3/4-inch headroom. Cover the tops of the jars with
plastic wrap, secured with a rubber band. Keep the kimchi
in the refrigerator for 3 days before eating.
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CAUTION
Kimchi will keep refrigerated for up to a week. Do NOT attempt
to heat-process kimchi.
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What
Else Can I Try?
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Find out more about kimchi and its popularity
in Korea.
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Learn more about fermentation.
Share
& Discuss:
What
is your method?
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