MaMa's Easy Kimchi Recipe!
Kimchi, famously fiery fermented vegetables pickled with Korean
chiles, herbs and spices, is a staple dish in Korean homes and
restaurants. Our Vegan Kimchi Spice makes creating your own
authentically flavored kimchi easier than ever before.
Ingredients:
• 1 medium head napa cabbage (about 2 pounds)
• 1/4 cup iodine-free sea salt or kosher salt
• Water, preferably distilled or filtered
• 1-2 tablespoons Kimchi Spice Blend (Bulk Herb & Spice)
• 8 ounces daikon radish,
peeled and cut into matchsticks (optional)
• 4 medium scallions, trimmed and
cut into 1-inch pieces (optional)
• Clean 1-quart jar with canning lid or plastic lid
• Rubber gloves
Directions:
Cut the cabbage. Cut the cabbage lengthwise through the
stem into quarters. Cut the cores from each piece. Cut each
quarter crosswise into 2-inch-wide strips.
Salt the cabbage. Place the cabbage in a large bowl and
sprinkle with the salt. Using your hands, massage the salt
into the cabbage until it starts to soften a bit. Add enough
water to cover the cabbage.
Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes.
Measure the Kimchi Spice Blend into a small bowl and add in just enough boiling water to create a paste.
Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add in the the radish and scallions, if using. Mix thoroughly.
Using your gloved hands, gently work the paste into the vegetables until they are thoroughly coated.
Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables,
leaving at least 1 inch of space at the top. Seal the jar. Let the jar ferment for 1 to 5 days, at cool room temperature, out of direct sunlight. You may see bubbles inside the jar and brine may seep out of the lid .Place a bowl or plate under the jar to help catch any overflow.
Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine.
(This also releases gasses produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the
refrigerator. You may eat it right away, but it's best after another week or two.
Kimchi can be refrigerated for up to a few months.
Use clean utensils each time to extract the kimchi from the jar.
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