Use your kimchi as an addition to a rice bowl or top chicken or shrimp burgers with it for a spicy twist. Of course, you can just eat it too!!!
- 1 Chinese or Napa Cabbage cut into 2-inch pieces
- 1 -2 cups of filtered water
- 1 Daikon radish sliced, or 2 regular radishes sliced
- 4 green onions/scallions chopped
- ¼ cup rock salt or iodine-free salt like sea salt or Himalayan salt
- 5-6 garlic cloves, minced
- 2 large slices of fresh ginger, minced
- 1-2 T of red pepper flakes
- 1 t sugar
- 2 T fish sauce (can substitute shrimp paste)
- 1 t rice wine vinegar
- 1-quart jar for fermentation
- Cut the cabbage lengthwise into four strips then cut into 1–2-inch pieces. Add the cut-up cabbage to a large bowl and sprinkle with the salt. Massage the salt into the cabbage until it softens. Cover the cabbage with water (may not need all the water to cover). Place a plate over the bowl and allow the cabbage to sit for 2 hours. Then rinse the cabbage well removing the salt. May need to rinse 3-4 times with cold water. Allow the rinsed cabbage to drain in a colander for about 20 minutes. Rinse the bowl out and add cabbage back to the bowl.
- While cabbage is draining make the spice mix by combining garlic, ginger, red pepper flakes, sugar, fish sauce and vinegar. Mix well.
- Add cut-up vegetables to cabbage and mix well. Add spice mixture and using gloves to protect hands from pepper mix the spice mix into the vegetables.
- Add vegetable mix then pack tightly into jar allowing the brine to come to the top. Leave at least an inch of space and place top on tightly. You may also want to put a plate under the jar during the fermentation process in case there is spillage.
- Kimchi should ferment in the refrigerator for 4-5 days. You should open the jar every day and push the vegetables down into the brine.