Fermented foods are lacking in the modern day American diet. Cabbage season is in full swing so now's the time to make yourself some delicious Kimchi. Did you know that Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say "kimchi" instead of "cheese" when getting their pictures taken?
Cook Time : 0 minutes
Ingredients for Day One:
One large Head of cabbage
6 tablespoons of salt
Ingredients for Day 2:
4 scallions, including tops
3 cloves garlic, minced
2 tablespoons Sriracha (or substitute another garlic chili sauce)
1 teaspoon grated fresh ginger
1 teaspoon sugar
1 cup sliced or grated apple (I love Fuji for their wonderful tart sweetness but any kind will do)
1 tablespoon salt
Cut cabbage into 1-inch square pieces, or a large shred like thick coleslaw (I find this cut makes it easier and more versatile once it's done).
Place in a bowl, and sprinkle with salt.
Add water to cover, and mix well.
Cover the bowl with plastic wrap, and let stand in a cool place overnight.
Drain the cabbage and rinse quickly under cold running water.
Cut the scallions into 1-inch lengths, then cut lengthwise into thin slices. In a bowl, combine the scallions with the rinsed cabbage, garlic, chili sauce, ginger, sugar, apples, salt and enough water to cover.
Mix well, and place in a quart jar with a lid. Close the jar, and let stand for a few days in a cool place.
Taste mixture every day, and when it has a good balance of flavor and acidity, place in the refrigerator (this usually takes four to five days depending on the warmth and humidity in your kitchen)
The kimchee will keep for two weeks.
Make a Kimchi Fried Rice, Serve with Eggs for Breakfast or make a delicious kimchi bibimbap