Ingredients
Units
Scale
- 1 head Napa Cabbage (about 3 pounds), cut in half lengthwise
Soaking Brine
- 1/2 cup salt
- 2 quarts unchlorinated water
Kimchi Mixture
- 2 cups water
- 1 package shaved shrimp “Bonito Flakes” (available at an Asian market) or, 4 tablespoons coconut aminos with 3/4 water (vegan), or water
- 2 1/2 tablespoons sweet rice flour
- 3/4 cup gochugaru powder (Korean pepper flakes), or red pepper flakes (these will be hotter) to taste
- 1 teaspoon pepper flakes
- 1 carrot, grated
- 1 bunch scallions, cut into 1/2 inch sections
- 1/2 medium to large turnip or daikon, grated
- 1 head garlic, cloves peeled and grated
- 2 tablespoons fresh ginger, grated
Instructions
- In a crock or a large bowl, combine the brine ingredients and stir to dissolve. Rinse the cabbage in cold water then immerse in the brine solution. Use a plate as a weight to keep the cabbage submerged. Set aside, at room temperature for 6–8 hours.
- Using a colander set over a large bowl, drain the cabbage reserving the liquid. Chop the cabbage crosswise in ½ to 1 inch pieces and put in large bowl.
- Bring the two cups of water to a boil and drop in bonito flakes and soak according to package instructions.
- Meanwhile prepare the other vegetables and add to the cabbage bowl.
- Once this broth is ready strain out the flakes and put back in the saucepan (or the combined coconut aminos and water), whisk in the rice flour, and bring to a boil whisking occasionally as to thicken evenly. When the texture is like smooth gravy take off of the heat and stir in the Korean pepper flakes. When cool mix this into the veggies and cabbage.
- Follow the instructions for the type of fermentation vessel you are using. Traditionally kimchi is fermented in stoneware pots called onggi you can get the same results from a water-sealed fermenting crock, a straight-sided crock with weight stones or in a small jar-sized kit which can be less daunting if you are learning to ferment.
- Set aside, somewhere nearby and out of direct sunlight for 10-14 days.
- Check daily to make sure there aren’t CO2 bubbles developing and that the vegetables are submerged; simply press down as needed. If using a plain jar, burp once a day or more often if you see pressure under the lid. Using a utensil, test the kimchi on day 10. You will know it is ready when the flavors have mingled and the pungency is pleasantly fused with acidic tones. The red color will have gotten deeper while the green of the nettle leaf turns a translucent brown khaki green color. You can let this sit another week in the refrigerator with the lid on to allow the flavors to continue to develop. This will store in the refrigerator for 8-12 months
Notes
Recipe adapted from Fiery Ferments.
Keywords: Kimchi, baechu kimchi, fermenting