There are many ways to make kimchi. This is my take, salting the cabbage instead of using a brine, and vegan because it does
not use fish sauce or dried shrimps.
Ingredients
For 1 Litre jar
- 1500 g Napa Cabbage
- 45 g salt
- 1 clv garlic
- 1 T ginger
- 0.25 c gochugaru
fermented chili paste or chili
powder
- 1 t sugar
- 100 g scallions or onion tops
- 200 g carrots
- 200 g radish
Steps
- Quarter the cabbage lengthwise. Trim out and discard core, then cut crosswise into 2-inch chunks.
- Mix the salt and cabbage in a bowl and let sit overnight. The salt will draw water out of the cabbage.
- The next day, drain well and reserve the brine.
- Grate the ginger and garlic into a mixing bowl. Add the chili paste, sugar, and enough of the cabbage brine to make a thick but
stirrable mixture.
- Julienne the radish, slice the carrots thinly on a steep bias, and cut the scallions (with greens) into 2-inch lengths.
- Add the cabbage and other veggies to the chili paste bowl and mix together well.
- Pack into a 1-litre jar. Cover and let sit at room temperature 3 days to ferment. Occasionally release gas from the jar.
Storage Instructions
Transfer jar to a refrigerator. Store one week or up to 6 months refrigerated before serving.