This tangy, sweet and spicy condiment is a staple in Korean cuisine and is typically eaten with every meal. You can add it to grains and legumes to instantly create a flavourful dish or use kimchi as a side to ease digestion.
- 1 napa cabbage, cut into quarters and then sliced into 1-inch pieces
- 1/4 cup pink Himalayan salt
- 6 cups water
- 1 red apple, cored and cut into eighths then sliced thinly jicama, grated
- 1/4 cup jicama, grated
- 1/2 cup white onion, diced
- 2 green onions, chopped (white and green parts)
- 1 tbsp chili pepper (cayenne is good)
- 1 tbsp Hungarian paprika
- 1 tbsp ginger, grated
- 3 cloves garlic, minced
- 1 tbsp sea vegetable flakes or 1 nori sheet cut into thin 1-inch-long strips
- Dissolve salt in 2 cups of room-temperature water.
- Place cabbage in a large bowl and pour the salt water mixture over top and then add the remaining water. Stir to combine.
- Let the cabbage sit in salt water on countertop overnight so that it wilts. Use a pie plate or something similar to submerge the cabbage so that it wilts evenly. While the cabbage is wilting, prepare all the other ingredients.
- In a blender or food processor, add remaining ingredients and pulse until combined well but not puréed.
- Once cabbage is wilted, drain off the salt water. Place cabbage back into the bowl and toss with chili mixture until completely covered.
- Boil water and pour into glass jars to sterilize the jars. I like to use small mason jars. Let the boiling water sit in jars for one minute then pour out.
- Spoon kimchi into jars, leaving about 3/4 inch at the top. Pack the kimchi down so that there are no air pockets. The liquid should rise to the top. If there is no liquid on the top make a small amount of brine (1 tbsp Himalayan salt dissolved into 1 cup warm water) to cover the kimchi.
- Let kimchi set at room temperature for 24 hours with lid securely in place. After 24 hours, open jar and press the mixture down with a clean spoon so that there is liquid on the top.
- You may notice bubbles forming; this is the kimchi fermenting. The longer you leave the kimchi on the counter, the more the flavours will develop. It should be sweet, spicy and salty. Leave for a maximum 48 hours.
- Once completed it will keep in the fridge for up to one month, if you use a clean spoon every time you take some out to eat.
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