Faith Middleton's Food Schmooze

Kimchi

CourseAccompaniments
CuisineAsian

Servings

1quart

Servings

1quart

Ingredients

1head napa cabbage(about 1-1/4 pounds)
2 carrotspeeled and cut on the diagonal into 1/2-inch slices
2 pickling cucumbersscrubbed and cut on the diagonal into 1/2-inch slices
1 red peppercored and cut into 1/2-inch-wide strips
1/4cup coarse salt (sea salt or kosher) plus 1 tablespoon Spring water, as needed
3cloves garlicpeeled and minced
4 scallions (white and green parts)trimmed and cut diagonally into 1/2-inch slices
1piece fresh ginger (1 inch)peeled and minced
3-5tablespoons gochugaru(Korean chile flakes—in a pinch, you could use hot paprika)
2teaspoons fish sauce, or 1 tablespoon Asian oyster-flavored sauce

Instructions

Remove and discard any blemished leaves from the napa cabbage. Cut the cabbage lengthwise in quarters and remove the core. Cut crosswise into 1-inch-wide slices and place in a large bowl. Add the carrots, cucumbers, and bell pepper.
Pour the 1/4 cup salt over the vegetables and massage with your hands until the cabbage softens slightly. You may want to wear gloves. Pour 3 cups spring water (tap water can contain chemicals like chlorine that interfere with the fermenting process) over the vegetables and let sit at room temperature for 3 hours, stirring occasionally. Place a resealable plastic bag filled with water on top to keep the vegetables submerged in the brine.
Drain the vegetables in a colander. Rinse and drain again. Return the vegetables to the bowl. Stir in the garlic, scallions, and ginger.
Make the chile paste: In a small bowl, combine the gochugaru, remaining 1 tablespoon salt, fish sauce, and 1/4 cup spring water and whisk to mix. Pour over the vegetable mixture. With gloved hands, gently massage the mixture until the chile paste coats the vegetables. Pack tightly into the canning jar leaving 1 inch of headroom. Seal the jar.
Leave the jar on the countertop for 24 hours, occasionally turning it upside down, then right side up again to distribute the juices. The vegetables will “melt” as they ferment; you’ll notice the liquids bubbling slightly.
Transfer the kimchi to the refrigerator and ferment for at least 1 week. Loosen, then retighten the lid each day to release the gases built up through lacto-fermentation. The kimchi will be ready after 1 week, but you can continue to ferment it for up to a month in the refrigerator—the longer, the tarter and richer the flavor. Refrigerated, it will keep for several months.