Kim Chi
This is a Kim Chi recipe that I love. Most of the prep time is peeling the ginger and garlic. Usually makes about 3 large Mason Jars with a 5 pound head of Nappa Cabbage.
Kim Chi
This is a Kim Chi recipe that I love. Most of the prep time is peeling the ginger and garlic. Usually makes about 3 large Mason Jars with a 5 pound head of Nappa Cabbage.
Cooking Instructions
- 1
Cut the head of Nappa Cabbage into quarters and then slice it into 1 inch pieces. Julienne the carrot and Daikon. (I use the juienne blades on my mandolin)
- 2
Add some of the salt to it. Mix and continue adding the rest of the salt as you're mixing. After mixing wait a bit until the cabbage starts to wilt.
- 3
Add enough water to the veggies to cover. Let stand 1 and half to 2 hours or until the cabbage stalk (thickest part) begins to become softer.
- 4
In the meantime, add the Garlic, Ginger, White Miso Paste, Fish Sauce, White parts of the Green Onions, Korean Chilli Powder and a splash of Unsweetened Apple Juice. Purée until the sauce becomes smooth. Add more juice as necessary.
- 5
Once the cabbage is ready, strain using a large collinder. Once drained return cabbage to bowl. Add the sauce to the cabbage and mix as well as the Green Onions tops (cut into 1/2 inch pieces) Stir until completely mixed.
- 6
Add mixture to jars but screw the lid down. You will need the lid loose to provide venting. Place jars at room temperature for 3 days, checking on them daily and poking them with a clean knife to allow the gases to escape. After 3 days enjoy and tighten lid. Keep refrigerated.
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