Photo by Gleb Albovsky via Unsplash
East-Meets-West Kimchi Recipe
August 1, 2021
by anna rogers
Bring this Korean staple to your table but with a flavor that's fit for our Western taste buds. This simple, delicious recipe has become a staple in our home and even a favorite of our kids. We often make a kid's portion of our batch that goes lighter on the crushed red pepper for a milder flavor.
Ingredients
- 2 heads Napa cabbage
- 3-5 medium-sized carrots
- 1-2 daikon radish
- 1 bunch green onions
- 3-6 cloves of garlic, minced
- 1-2 tablespoons freshly grated ginger
- 1-2 tablespoons sea salt
- Crushed red pepper or gochugaru (Korean chili pepper) flakes
- In a food processor with the grater attachment, shred/grate the cabbage, carrots, and daikon radish. Rinse and reserve a few outer leaves from the cabbage.
- Chop the green onions.
- Place all ingredients into a non-metal bowl or crock.
- Massage the mixture with clean hands (removing any metal rings beforehand) to release juices. Let sit for 10-20 minutes to release more juices, massage again. Add a little unchlorinated water if needed to create a healthy brine.
- Put into a jar (or leave in the crock), press the mixture down with a pounder/tamper (non-metal, usually wood), and ensure that the mixture is completely covered in the brine. Add a little (unchlorinated) water if needed. This ensures nothing goes bad during the ferment.
- Place a couple of the reserved cabbage leaves on top of the mixture, press down, and ensure completely covered in liquid. Place a coffee filter or loose-fitting lid over the mixture that allows it to breathe but keeps out any dust & dirt.
- Let sit for 5-10 days at room temperature out of sunlight. You may need to adjust timing based on the temperature in your home. (Our ferments take a little longer in winter than in summer months.)
Originally printed in the August 2021 issue of Simply Local Magazine
Never miss an issue, check out SLM's digital editions here!
