My first jar of spicy Kimchi that I made yesterday. It will be ready in two weeks! Yumm.
Kimchi also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with a variety of seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, scallion or cucumber.
Ingredients I used for my Kimchi:
- 3 Heads Napa Cabbage
- 2 Heads Bok Choy
- 15 Carrots
- 1 Large Daikon Radish
- 6 Cloves Garlic
- 1/2 Red Onion
- 4 inches Ginger
- Juice of 6-8 Lemons
1. Chop ends of Cabbages, Bok Choy, Carrots, and Radish. Peel Garlic, Onion, and Ginger. Juice 8 Lemons.
2. Shred all ingredients in a Cuisinart. You can also chop ingredients if you want bigger pieces.
3. Place all shredded ingredients in the largest bowl you have.
4. Mix all ingredients with clean hands and pour in lemon juice which I used instead of salt. Let it marinate in lemon juice for 10 minutes so the cell walls break down and the liquids are extracted.
5. Take a smaller bowl and press down hard on top of ingredients so the liquids are fully extracted.
6. Take your large sterilized mason jar (as you see in my picture, I used a specially made jar with a plastic cap attached to the top that controls the liquid flow), and start filling up your jar until it is filled to the top. As you’re filling the jar with your mixture, mash it down with your fist so that it is tightly compressed. Pour in liquid from your mixture until filled to the top. In order for the fermentation process to work, it needs to be submerged in liquid.
7. When the mixture and liquid are filled to the top of the jar, place a cabbage leaf on top to ensure it’s tightly compressed. Put the cover cap on tight and put the jar in a cool dark place for 2 weeks. Enjoy!
Tip: You can empty a few capsules of probiotics into the mix to jump start the fermentation process so it takes 5-7 days instead of 2 weeks.