Kimchi

kimchi

With fresh cabbage growing in our garden, I was thinking of what things I could make with it and the first thing that came to mind was kimchi.  Its fascinating that traditionally Koreans would bury the concoction to allow for fermentation to occur, though now they opt for large above-ground barrels.  The fermentation allows for the lactic bacteria to develop and promotes added nutrition to the dish.  In fact, kimchi is often referred to as the world's most healthiest food for its robust nutrition.  There are many varieties of kimchi, the recipe I followed is the most common type and is made with cabbage.  While traditionally Korean's use napa cabbage, I use regular green cabbage because that what was growing in the garden.  Also, this dish is very spicy, use mild chili flakes if you want to reduce the heat.

Prep Time: 5 1/2 - 2 hrs
Fermentatioin Time: 24 hrs or more
Serves: 4-5

Ingredients:

1-2 heads of cabbage, chopped into large 1-2 square in pieces
1/4 cup salt
1-2 cups warm water
1/4 cup red chili flakes/powder (mild), I used half hot chili powder and half ancho chili powder
2-3 cloves garlic, minced
1 inch cube ginger, minced

3-4 green onions, coarsely chopped

1 Tbsp fish sauce
1/2 small onion, minced or pureed
1 Tbsp honey

Directions:

• rinse cabbage and place into bowl
• dissolve salt in warm water and poor on cabbage
• mix cabbage in salt water and let sit for 4 hrs
• drain and rinse excess salt water from cabbage
• mix chili flakes with 1/4 cup water until paste forms
• add chili paste, garlic, ginger, and green onions, onion, fish sauce, honey and 1 cup water
• mix together all ingredients well
• place in glass jar, packing tightly, leaving 1-2 inches of room on top and cover/seal
• leave at room temperature for 24 hrs to allow for fermentation
• refrigerate and serve (keeps for about 1 month)

Potential Alternatives:

• leave out fish sauce to make vegetarian/vegan
• try other vegetables (radishes, bok choy)
• mix with noodles or rice