Homemade Kimchi

Homemade Kimchi

By Shannon Mulligan
Posted in Food Photography on May 05, 2013

There are (2) comments permalink

Lately I’ve heard so much about Kimchi, so I thought I had to try and make it. I have had never tried it; until the day I made it. And I am so happy I made it. Kimchi is Korea’s national dish; it’s spicy, tangy, and delicious. I have made fermented foods in the past; but this was the first time trying a traditional Korean dish.  

This recipe made 3 pints worth. So far we’ve added it to a vegetable stir fry and to a rice dish. The one thing I would recommend is to cut the salt a bit. I feel the recipe called for a large amount of salt; but being it my first time making it; I followed directions. If you enjoy salt; please; follow the measurements, but if you are like me; cut it back a bit.

I hope you all enjoy this post and try to make your own Kimchi. It is a good bacterium to have in our digestive system for optimal health. ENJOY!

 

Ingredients:

 

2 Napa Cabbages

1 Daikon Radish

5 Carrots

1 bunch of Scallions

1 Green Apple

2 tablespoons fresh grated ginger

6 Cloves of Garlic

1/4 cup Crushed Red Pepper Flakes

1/3 cup Sea Salt 

 

Homemade Kimchi - Shannon Mulligan Photography

 

Homemade Kimchi - Shannon Mulligan Photography

 

Directions:

 
  1. Chop cabbage into bite-size chunks and slice/grate carrots; daikon, green apple and scallions. Add to a large bowl.

  2. In a food processor blend ginger, garlic, and crushed red pepper flakes until well combined. Add this mixture to the bowl of vegetables along with the salt.

  3. Mix and massage all ingredients together until the cabbage beings to soften and releases fluid. Continue until you have a fair amount of liquid in the bottom of your bowl-about 4-5 minutes. Let the bowl sit at room temperature for a few hours; massaging once or twice more.

  4. In pint size sterilized jars; pack the vegetable mixture tightly; try to avoid any air pockets. Leave a few inches at the top of each jar.

 

 

Homemade Kimchi - Shannon Mulligan Photography

 

Homemade Kimchi - Shannon Mulligan Photography

 

Homemade Kimchi - Shannon Mulligan Photography

 

Homemade Kimchi - Shannon Mulligan Photography

 

You can leave the jar on the counter for 2-4 days. You may see some bubbles forming in the jar-this is the carbon dioxide. Taste the Kimchi now and again. Season to taste and seal the jar and place in the fridge for up to several months. 

 

Comments (2)

Sara posted on: May 5, 2013

Recipe looks great, can't wait to try it!

Jessica posted on: June 26, 2013

I definitely need to try this! (But first I need mason jars ;)).

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