How to Make Homemade Kimchi

.Making homemade kimchi is a great way to get probiotics in your diet as well as delicious vegetables.  Mix it up with different varieties of cabbage and radish if you don’t have these specific ones at your local store.  We got this recipe thanks to Danny Mac

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Ingredients:

• 6lbs Napa cabbage
• 1 Large Daikon radish about 1 ½lbs
• 2 Bunches of scallions chopped
• 1 Green apple sliced
• 8 Oz. Carrots
• 1 Cup Kosher salt
• Non chlorinated water

Prep:

1. First sterilize the mason jar you are working with by placing it in a pre-heated oven at 200 degrees for 10 minutes. Make sure that the temperature does not exceed this as the jar can’t withstand higher temperatures.
2. Chop the cabbage and place it in a large bowl.
3. Add all the salt and massage into the cabbage. Add a touch of water as well about a cup. Make sure all the cabbage is covered.
4. Allow the cabbage to sit for an hour. Intermittently toss the cabbage around.
5. After an hour, strain the cabbage and rinse 3 times to get the salt out.

Spicy Kim chi paste ingredients:

• 1 1/2 Cups hot Korean red pepper flakes
• 1 Head garlic peeled
• 4 Oz. Peeled sliced ginger
• 1 Tbsp sugar
• 2 Tbsp. Milled crushed red pepper (if desired, for spice)
• Non chlorinated water – as needed
• 1 tsp fish oil, or soy sauce if preferred

Directions for the paste:

1. Food process the garlic and ginger till minced.
2. In a bowl, combine the mince, pepper flakes and milled pepper.
3. Add water to form a paste

Directions:

1. Combine the slaw (including the apple, radish and scallions) and paste until everything is coated.
2. Place the mixture in the mason jar(s) you are using.
3. Allow the product to ferment in a dark area. Fermentation time varies according to temperature. Ideally you want it to be between 65-72 degrees. The process can take between 2-4 days.
4. Use an air lock if you have one, like the perfect pickler in the video. This way you do not have to burp the jar. If you do not have one, it is important to release the gas from the jar about every 12 hours as the gas build up could cause the jar to explode!
5. If using an air lock make sure to have a plate under the jar as liquid will come out of the lock and make a mess.
6. Taste test. Once it is a little fizzy you’re pretty much done.
7. Place the jars in the refrigerator and enjoy.
8. The Kim chi will still ferment in the refrigerator but at a much slower time frame. The longer you leave it in there the stronger and more intense it will become.