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Simple Kimchi

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Easy and simple Kimchi recipe

Ingredients

Scale
  • 1.5 lbs head napa cabbage, cored and chopped in 2″ strips
  • 1.5 lbs bok choy, chopped in 2″ strip
  • 2 Tbsp. sea salt
  • 6 green onions, chopped
  • 2 carrots, sliced 1/2″
  • 5 garlic cloves, chopped
  • 3 Tbsp. grated ginger
  • 3 Tbsp. filtered water
  • 2 Tbsp. chilli flakes or 1 Tbsp. chilli powder
  • 3 Tbsp. sirracha sauce (optional)

Instructions

  1. Slice the cabbage in 2″ wide strips. Chop the bok choy in 2″ strips.
  2. In a large bowl,salt the cabbage and bok choy. Using your hands, massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Let stand for 4-6 hrs.
  3. Using a colander, drain the cabbage and bok choy.
  4. Make the paste: Combine the garlic, ginger, chilli flakes or child powder, 3 tablespoons water and optional sirracha sauce in a blender and process to form a smooth paste.
  5. In a large bowl combine the cabbage, bok choy, carrots and green onion and paste.
  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
  7. Pack the kimchi into a jar pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of space. Seal the jar with the lid.
  8. Let it ferment by standing at room temperature for 7 days. You will need to “burp” the jar every 2 days by quickly opening the jar to release the pressure.
  9. After 7 days taste the kimchi. If you like the taste, place the jar back into the refrigerator. You can continue the fermentation for another 7 days for sharper taste.

Notes

  • Use salt that is iodine-free and anti-caking agents which can inhibit fermentation.
  • Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.

Find it online: https://www.stephaniedodier.com/easy-kimchi-recipe/

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