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Korean Kimchee (kimchi) Recipe
This yummy pickled cabbage is very easy to make. I use a one gallon food grade glass jar to store the kimchee but you can use regular pint or quart size canning jars if you prefer. Please note that while the salt tends to preserve food and some fermentation will occur, it is not pressure sealed or processed in a boiling water bath. Therefore, the kimchee should always be stored below 40 degrees F. It is normal for the kimchee to take on the reddish color of the chili flakes (or red pepper flakes) and kimchee has a strange odor naturally...but if other off-color or odor occurs after extended storage, dispose of it. I have never had to do this but it's best to be safe. I have had kimchee in the refrigerator for up to 3 months...it never lasts longer than that at my house before being consumed.
Ingredients
* 1 large head of Napa cabbage, chopped into 2-inch pieces
* 1/3 cup sea salt, or kosher salt
* 3 cloves of garlic
* 1/2 inch piece of ginger, peeled and minced
* 2 tablespoons Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 or 4 green onions sliced
Directions
You will need one large bowl, a smaller bowl, a colander and a glass jar for storage. In Korea they use a crock pot, which is stored or buried outside.
1. Put the cabbage in a colander set over a bowl, or in the sink. Toss the cabbage with the salt; your hands work the best. Let the cabbage set for about one hour. The cabbage will reduce in size and sweat liquid.
2. Pour off any accumulated liquid and rinse off the excess salt.
3. In the small bowl, mix the remaining ingredients. Toss everything together with the cabbage and mix well.
4. Pack the cabbage in a large glass jar and seal.
5. Let the mixture set over night in a cool location. The longer it sets the more flavor will intensify and fermentation will develop.
6. Store in refrigerator below 40 degrees F.
Tips: To enhance the flavor, add a teaspoon of sugar into the mix, some Asian garlic Chile paste, and a teaspoon of fish sauce.
Tip 2: The kimchee will produce a little liquid in the jar but if you want a little more juice just add 1/4 cup water to jar.
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