It's been a couple years since I've made kimchi. I had a special request for some from a great friend so off we go. I will link the exact recipe amounts from my original post at the end. I'm making half as much this time. Last time I made a gallon and a half which even sharing last a long time lol. First up the Napa cabbage. Two nice sized ones cored and then cut into nice bite size pieces. Into the pan with salt. Massaged a bit and then covered with distilled water to soak for an hour or so. Before mixing everything it will be drained bed (brine reserved) ,rinsed several times and left in the strainer for about 20 minutes.
Next time for the veggies. Daikon radish, red and green bell peppers and green onions. The green bell is extra pepper amount over my original batch. I had it and it needed used up. Also used about double the green onion again because I had it to use up.
All cut up into small thin matchstick like bite size pieces.
Next up is the paste which is detailed in the linked post. Essentially gochugaru flakes, fresh ginger, minced garlic, allulose (sweetener I chose) , Red Boat fish sauce and soy. I usually use tamari but was out so used soy. I also added between a quarter half teaspoon super hot pepper powder a friend had given me.
Cabbage all rinsed and drained with the chopped veggies and paste ready to mix up.
I mix it in with gloves on ( both to avoid burning and staining). I work it really good squeezing and kneading it for 5 minutes or so.
Lastly into the jars , tamped down really good with my kraut tamper and then topped with a little brine as needed to cover it all. While likely not necessary I chose to top with a measured 3% sea salt / distilled water brine due to the extra add of peppers. Probably not necessary but today's brain told me to do it lol.
Off to a cool dark cupboard in the basement. I put the two jars in a Rubbermaid container as I've done and kimchi ferments go bonkers fast. No doubt there will be run over on the full one. I'll check daily to make sure things stay under brine. Kimchi is a fast ferment and many like the flavor at 3-5 days while some prefer the funnier longer ferment. I'll taste at 3 and 5 and move to the frig for slow ferment when it's where I want it. I prefer it at about 2 weeks or so and have eaten it at 6 months I'm fridge and liked that as well. Thanks for looking. Original thread with amounts I halved for this batch here https://www.smokingmeatforums.com/threads/homemade-kimchi-time.311990/
