Kimchi
Servings: 3 1 gallon jars
Equipment
- Large mixing bowl
- Fermentation container(s) and weight(s)
- Clean bath towel or tight-weave cheesecloth
- Gallon size canning jars and lids
Ingredients
- 1 head Napa cabbage (5-6lbs)
- 1 pound Daikon radish
- 1 cup Hawaiian sea salt (coarse) – for cabbage
- 1 Tablespoon Kosher salt – for daikon
THE SAUCE
- 1 cup Gochugaru (Korean chili powder)
- 1 cup Water or Broth (dashi or dried shiitake mushroom water)
- ⅓ cup Fish sauce or Yondu (vegan umami sauce)
- ¼ cup Garlic – minced
- 4-5 stalks Scallions (green onion) – chopped (2in pieces)
- 1 fruit Asian pear – grated/pureed
- 1 Tablespoon Ginger – grated
- 1 Tablespoon Sesame seeds
Instructions
Making the Kimchi (fermentation)
- Rinse cabbage heads under cold water and drain, discard outermost leaves.
- Cut into quarters – remove cores and discard.
- Cut quarters into bite-sized pieces, place into large bowl and rinse again.
- Combine with Hawaiian sea salt, mixing thoroughly.
- Let sit until white parts are bendable (≈ 1 hour); toss every 30 minutes to mix.
- Drain cabbage and rinse lightly to remove extraneous salt.
- Peel and prepare daikon radish; cut into bite-sized pieces (≈ ¼-inch thick or 1½-inch square) or julienne.
- Combine with Kosher salt, mixing thoroughly. Let sit ≈ 30 minutes.
- Drain daikon and rinse lightly to remove extraneous salt.
- Mix SAUCE ingredients together then combine with daikon and cabbage; make sure all cabbage and daikon are coated with sauce mixture.
- Fill fermentation container with kimchi mixture; leave 1-inch headspace. Add weights on top to compress mixture, if desired.** Ideal fermenting temp is between 60°F – 75°F **
- Cover fermentation container with clean bath towel or cheesecloth.
- Store in cool area away from direct sunlight while fermenting. ≈ 1–5 days at room temperature.
- Fermentation will continue even when placed in fridge.
- Store in fridge or follow canning procedure for shelf storage.
Packing the Jars for Canning
- ~ Always sterilize canning jars and lids just before using ~
- Pack kimchi firmly into jars; leave ½-inch headspace.
- Wipe jar rims and threads.
- Adjust lids and begin canning.
CANNING TIME
- Water Bath Canning: (pint jars) 20 minutes, (quart jars) 25 minutes
