NAPA CABBAGE KIMCHI

RECIPES

TIME TO MAKE:

5-7 Days

Lovers of Korean foods can attest that the salty, tangy goodness of Kimchi is unparalleled. While we think of Kimchi, it’s likely one made of napa cabbage—however, it’s a common term for any Korean vegetable dish that has been salted, seasoned and fermented. There are hundreds of them!

This flavourful side dish dates back thousands of years. However, the dish’s spiciness wasn’t always a factor. The first time chili and garlic were introduced was in an encyclopedia published in 1614, but today’s typical recipe is closer to ones found in the early 19th century. In 1988, Kimchi was announced as the national dish of both North and South Korea.

The process of making your own Kimchi at home is not as intimidating as it seems. By the end of the process (and a bit of wait time), you’ll be rewarded with a batch of tasty, Kimchi!

Adapted from Foodie with Family Recipe

INGREDIENTS

1 pound of han jiang cabbage
1 bunch of trimmed chives
1/2 large carrot peeled and julienned
1/8 cup of kosher salt
1/8 cup of Korean chili powder
3 cloves of Peeled Garlic (Peeled)
1 1/2 inches ginger peeled, rough chopped
1/4 tablespoon fish sauce
unsweetened pear juice or unsweetened apple juice
1 tablespoon white miso paste
1 fire hybrid pepper

MADE WITH

HAN JIANG CABBAGE

CHIVES

BASKET OF FIRE HYBRID PEPPER

DIRECTIONS

Directions

Cut the napa cabbage in half lengthwise, then in half again.
Cut out the core.
Cut the cabbage into squares.
Peel and julienne your carrots.
Combine your cabbage and carrots, sprinkling with the 1/8 cup of kosher salt.
Massage to soften.
Fill the bowl with cold water and set it aside for an hour.
Strain the vegetables and put the brined cabbage and carrots in a bowl.
Cut the white bases off your green onions and blend with garlic cloves, ginger, miso paste, and Korean pepper powder until smooth.
Add in the fish sauce and combine until a batter-like consistency.
Roughly chop the green parts of your onion and add to the cabbage and carrot mixture.
Pour your blended mixture over the vegetables and massage to ensure everything is completely covered.
Pack your (almost) Kimchi tightly into a canning jar.
Let it sit at room temperature for up to 72 hours until it is bubbly and fragrant.
Once every day, release air bubbles with a chopstick.
If needed, pour in some additional brine to keep all the vegetables submerged.
Enjoy after 5-7 days of fermenting! The longer it ferments, the tangier it becomes.

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