KIMCHI

Kimchi image

This Korean side is easy to make and a great addition to many dishes. It can be eaten on its own or used as an ingredient in recipes.

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 12

Ingredients

1/4 cup(s) coarse himalayan sea salt, dissolved in 1/2 cup boiling water
1 1/2 pound(s) napa cabbage, cut into 1 1/2-inch square pieces
2 large (265 g) carrots, peeled and grated
1 small (530 g) daikon, peeled
1 large fuji apple (substitute gala or macintosh), peeled, cored and grated
1 ounce(s) grated ginger
4 large cloves garlic, pressed
4 large green onions, chopped and divided, with white & green parts separated
3 tablespoon(s) gochujang paste
1 tablespoon(s) fish sauce (substitute low-sodium soy sauce or miso paste)
1 tablespoon(s) white vinegar (substitute rice vinegar)
1 tablespoon(s) granulated sugar

Steps:

In a bowl, place cabbage and pour in dissolved salt. Cover with cold water and stir. Place a lid or a plate on top to help submerge the cabbage and let it sit for 2 ½ to 3 hours, tossing and swirling every 20 minutes. To know when time is up is when the white part (toughest) is bending easily.
Drain the cabbage pieces into a colander and rinse them thoroughly a couple of times under cold water; set aside.
Grate carrots, daikon and apple in a food processor. Transfer the ingredients to a large bowl. To this, add grated ginger, pressed garlic, white parts of green onions, and cabbage; stir well to combine and set aside.
In a bowl, add red chili paste, fish sauce, vinegar and sugar; stir until smooth.
Pour the kimchi paste over the vegetables and add the green parts of the onion. Wearing a glove, mix the ingredients until well coated.
Tightly fill sterilized jars leaving about ½-inch headspace. If there's any liquid left from the bowl, add it to the jars.
Close the jars, place them on a baking sheet lined with a silicone mat and transfer to a cool dark place for 2 days.
Open the jars every 12 hours to release the pressure inserting a knife or gauge to release air bubbles. Transfer to the fridge. It keeps for up to 2 months.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/uayyvaswpho

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