Homemade Kimchi

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Kimchi is not only the national dish of Korea, it is a delicious spicy and sour pickled cabbage dish. Traditionally a side-dish, the Cooper wives have thoroughly enjoyed putting this on sandwiches, mixing it in with pasta, adding it to a savory waffle – really, anything you make that you want a little extra kick to, this is where you should look. Yum yum!

INGREDIENTS:

  • 1 head of cabbage (red or green), shredded/sliced
  • 1/4 cup kosher salt
  • 5 tablespoons water
  • 2 tablespoons sugar
  • 1 tablespoon fresh ginger, minced
  • 1 garlic clove, minced
  • 1-3 teaspoons crushed red pepper flakes, to taste
  • 2 tablespoons tamari
  • 1-2 tablespoons vegetable or shrimp paste, to taste
  • sriracha sauce, to taste

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INSTRUCTIONS:

1. Place shredded cabbage into a large bowl. Add in the salt and water and mix together with your hands to evenly coat the cabbage. Weigh down the cabbage using a plate topped with canned or jarred goods. Allow cabbage to sit for 1-2 hours.

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2. After the cabbage has soaked, pour into a colander and rinse several times with cold water. The more you rinse, the less salty your kimchi will be. Allow the cabbage to drain for 30 minutes to release any excess moisture. Mix the remaining ingredients in a bowl and add your cabbage. Mix well to fully incorporate. If you have disposable gloves, wear them. This stuff is pretty pungent!

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3. Grab a clean mason jar that has a lid and pack in your kimchi! Make sure you press down on the mixture to allow the liquid to cover all of the cabbage. Leave the jar out at room temperature to ferment for 2-7 days days, depending on how fermented you prefer. As the fermentation process begins you will see some bubbling and may even have some of the brine escaping from the lid. No fear! Just place a bowl or plate under the jar to catch any spills. Check your kimchi daily to see if it is ready and also press down on the cabbage to keep it submerged.

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4. When your kimchi is fermented to perfection, move the jar to the fridge. Your kimchi can be enjoyed straight away or kept in the refrigerator for another week for optimal flavor saturation. Ferment for your health!

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Bisous,

L&M

 

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1 Comment

  1. Pingback: Grilled Cheese Waffled Sandwiches (GF) | thecooperwives

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