Make your own Kimchi
a perfect side dish for every meal!
the right ingredients for Kimchi
is half of the battle. You can find most of the stuff from your local grocery
stores. For vegan recipe, you can substitute
salted shrimp with fermented soybean paste and kelp powder. You can use
spice grinder to make fine powdered kelp. If Kelp is not finely powdered, you may
not like the way it looks later. Kosher
salt or bulk sea salt can be found in almost any store. The
salt is the most important ingredient in Kimchi, it's almost sacred. Select
your salt wisely (white, coarse and dry).
can stock up on pantry items like sea salt, Korean Chili Powder (Go-chu-gah-roo) and salted
shrimp (or Kelp + bean paste for vegan recipe). You
can buy these in bulk and they will last you for a few years.
Create your own Fermentation Bliss
What you have:
•Food processor (or grater)
•Napkin, Twine & Pen (optional)
What you need:
cabbage 5lb [65%]
•Asian Pear or Apple (5%)
•Garlic 10 : Ginger 1 (5%)
•Sea Salt (3%)
Shrimp (3%) for Spicy Original
OR Fermented Korean Soybean Paste (2%) + Fine Kelp Power (1%) for Vegan
Kimchi is like creating a small jar of life. For the next each of 10 steps,
breathe in and think about those you love, especially yourself. Imagine
everyone in your life who would benefit from the love you will put in this
- Brine: Cut napa cabbage from root toward leaf half way. You can pull it apart
with your fingers so you don't put knife through tender leaves. In a tub,
spread each leaf and sprinkle salt toward thick stem. Be gentle with tender
leafy parts. Salting process is important because it will determine how fast
(slow) the cabbage will ferment. You can add some salted water on to salted cabbages set root side down. This is to speed up the process but not necessary if you're leaving it in fridge overnight.
- Leave the cabbage salted for about 4 hours in room temperature or
overnight in your fridge. If the thickest white part of cabbage feels wilted, cabbage is ready. If not, you need to wait longer. Move them around after 4 hours so the salt can
mix around the cabbage well.
- After 4 hours, rinse the cabbage in a large tub of water (you can save this super salty water to rinse radish, carrots, green onions to wash off dirt and impurities). Gently squeeze water out and drain in a large colander. Careful not to damage tender leaves. You want as little water as possible since cabbage will keep oozing out water until it's completely fermented.
- Run a food processor and add in order of garlic, ginger and ½ of Asian pear cut and cored, 3 table spoons of salted shrimp and 5 table spoons of red chili
powder. Use a fine grater if you don't have a food
- Chop green onions,
radish and carrots into small pieces. I like to cut my radish into
little triangles and carrots into match sticks. I like carrots as thin as possible (almost shredded) in Kimchi as its texture is denser than other veggies. Carrots are optional.
- After cabbage is well drained, cut it into bite size squares.
- Now you mix everything: veggies, cabbage and the puree...use your hands to make sure the sauce is
coated thoroughly on vegetables. Wear plastic gloves to protect your
hands from spicy red chili powder. Be gentle with leafy parts and massage until vegetable is well coasted.
- Stuff it in a jar, push with your fist until it's well packed but do not over stuff, fill up just under the rim. Write down your wishes on the napkin. Seal
the jar tightly and wrap napkin on the lid and tie it up with twine.
- Place the jar in a cool corner
for 2 days in room temperature
(68F° / 20C°) for fermentation to begin! When the
bubbles are formed and it tastes slightly sour, it is ready to be refrigerated (41F°
Face each jar of Kimchi you made and picture yourself and your loved ones
enjoying your labor of love.