Kim Chi

I’ve posted a few variations of this recipe in the past, but what it comes down to is that kim-chi is a spicy fermented cabbage recipe not unlike sauerkraut  (but did I mention spicy). The above image may be a bit misleading because it is not the finished recipe, it is the ingredients that have just been mixed together prior to fermentation (beautiful isn’t it). In this heat it should be fully fermented in a few days, or at least by week’s end. The basic recipe is listed below, but really the ingredients are really up to you. If you’d like to learn more about fermented foods–via articles I wrote (yes, shameless self-promotion)–click here or here. I also recommend this book.

 
Kim Chi
(Korean-Style Sauerkraut) 

1 head Napa cabbage, cut into two-inch pieces
1 small daikon, grated
2 tablespoons kosher salt
2 cloves garlic, minced
1 small piece ginger, minced
1 small onion, minced
2 tablespoons chili paste
1 tablespoon sugar

Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water. After about 2 days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation.
 
 

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