Posted By Jacque on September 19, 2013
I made some Kimchi this past week, and I was asked to post the recipe. We’ve been enjoying Kimchi now for over a year, and I love to just keep it on-hand. Besides it just tasting good, there are many health benefits to eating fermented foods.
Ok, so warning: I don’t make it the way I’ve seen it… or maybe I do, because I’ve seen it several ways. But I don’t make it the pasty way I saw it last week when I made it.
The first time we made it, we didn’t drain it, and we became accustomed to drinking the juice in the am, which I love and is good for your gut as well.
So, it doesn’t look like this: Easy Cabbage Kimchi, but I saved the link to my Pinterest for diversity and ideas.
But, thankfully, I also read that kimchi is not just one recipe, and you have to make it yours, your family’s. So, I have a couple of different recipes on my Pinterest board: Food and Drink: Cultured and Fermented, and you can always do a search for kimchi. :) So there’s my Disclaimer! lol We do it more like this one: How to Make Kimchi, actually. It was the first recipe we found.
So, here is what I did this time:
(do I have to give measurements!?? I don’t measure, you know!)
1 med. head of cabbage
4 Green onions, chopped (you can also use a 1/2 an onion, which just gives it a more of just spicy flavour instead of the onion-y flavour from the Green Onions)
2 carrots, shredded
4 cloves garlic, chopped
2″ small piece of ginger, peeled and chopped
1/3 cup chili flakes or 1 tsp. cayenne
1/4 C. sea salt
plus 1/4 cup sea salt to soak cabbage in
This recipe won’t make the two large jars, probably just one smaller jar.
So, this time, I did it differently, and I soaked the cabbage in the salt water, turning it over after an hour, then letting it soak another hour like this particular recipe called for.
I then removed it from all of the water and saved it. I hadn’t decided if I was throwing it away yet or keeping it to soak the mixture in the brine.
Okay, one good-size head of cabbage. I don’t know what kind I got this last time, but it was a head, and it is a bit ?spicy.
And, I soaked it in salty sea salt water, apparently, not enough, because I miss my saltiness in this batch. (I did change the salt levels in the recipe, please be sure to flavour it to your taste.)
After soaking it, I put it into a large bowl and mixed the other veggies in with it. Then I added the salt to the veggies and stirred it up real good. Next came the spices: ginger, red pepper, and garlic, which I had mixed up when I soaked the cabbage and let sit.
So, the last step is that after soaking the cabbage, and separating it from the brine, and weighing the fact that we love to drink the juice in the am, I kept the brine and went ahead and added it after mixing all of the other ingredients together into our 80oz. glass jars… which are really just old pickle jars that were given to us. It sat on the counter for 4 days, and it’s ready to eat. I honestly think I will like it even better on day 10, if it lasts that long! Once it is to your taste, you can put it into the fridge, but we leave it on the counter, and have left it there for a couple of weeks.
So, there you have it, how we make 0ur Kimchi.
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