Kimchi

Name: Kimchi
Prep time: 21 d 4 h 15 min
Cook time: 21 d 4 h 15 min
Total time: 21 d 4 h 15 min
Yield: 8
Cuisine: Korean, Asian
Ingredients: 907 grams Napa cabbage chopped into 1-inch pieces; 59 milliliters fine sea salt; 8 cloves garlic; 28 grams ginger peeled and chopped; 118 milliliters Gochugaru (Korean Red Chili Powder); 2 Tbsps fish sauce; 1 Tbsp coconut sugar; 1 Tbsp rice flour; 227 grams Daikon radish julienned; 6 green onions sliced thin; 1 jar quart-sized mason; 1 glass fermentation weight

You can never have too many Korean recipes, so give Kimchi a try. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 147 calories, 2g of protein, and 0g of fat. A mixture of napa cabbage into 1-inch pieces, coconut sugar, quart-sized mason jar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 508 hours and 15 minutes. It is a good option if you're following a dairy free and pescatarian diet. 1 person found this recipe to be flavorful and satisfying.

Instructions

Place the cabbage in a large bowl, sprinkle the salt over the cabbage and toss it well to coat.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Bowl

Pour in just enough water to cover the cabbage by about 1-inch.

Ingredients you will need

Cabbage

Water

Place a plate over the cabbage to keep it submerged, and let it soak in brine at least 4 and up to 8 hours, or until the leaves are limp.

Ingredients you will need

Cabbage

Brine

Drain the cabbage in a colander, reserving 1/4 cup brine.

Ingredients you will need

Cabbage

Brine

Equipment you will use

Colander

Place the reserved brine and all ingredients for the paste into a food processor or high-speed blender, and blend until smooth and uniform.

Ingredients you will need

Brine

Equipment you will use

Food Processor

Blender

Toss the cabbage, radish and green onions together in a bowl and then spoon the chili paste over them. Toss the vegetables together with the seasoning until well coated.

Ingredients you will need

Green Onions

Chili Paste

Vegetable

Seasoning

Cabbage

Radish

Equipment you will use

Bowl

Transfer the cabbage to a quart-sized mason jar and press it firmly down to remove all air bubbles.

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Cabbage

Equipment you will use

Canning Jar

Place a glass weight inside the jar, and then seal tightly.

Allow the kimchi to ferment at room temperature for 3 days. Then transfer it to the fridge and allow it to age for 3 weeks before tasting. Consume within 6 months.

Ingredients you will need

Kimchi

Equipment

Ingredients

Servings:

907grams

Napa cabbage chopped into 1-inch pieces 59milliliters

fine sea salt 8cloves

garlic 28grams

ginger peeled and chopped 118milliliters

Gochugaru (Korean Red Chili Powder)2Tbsps

fish sauce 1Tbsp

coconut sugar 1Tbsp

rice flour 227grams

Daikon radish julienned 6

green onions sliced thin 1jar

quart-sized mason 1glass

fermentation weight

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Kimchi can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.