Sue's Lacto-Fermented Kimchi
A fermented food called Kimchi is a staple in the Korean diet. There are thousands of recipes for Kimchi and just as many methods for preparing it. This is my version. It is slightly spicy and is a favorite among those who have attended our fermenting classes.
4 cups Nappa cabbage cut into bite sized pieces
1 cup grated carrots (or cut into matchsticks)
1 cup grated Daikon radish (or cut into matchsticks)
2 cups thinly sliced onions
Place in a large mixing bowl and add:
1 teaspoon finely ground pink Himalayan sea salt
1 teaspoon ground red pepper
2 tablespoons minced garlic
1 ounce Fish Sauce
1 ounce Tamari or soy sauce
1 tablespoon grated fresh ginger
Stir to mix all ingredients. Allow to macerate in bowl for an hour or two, stirring occasionally. Kimchi is self-brining. The salt and sauces will draw liquid from the cabbage, carrots and onions to for it's own brine. If necessary, massage with gloved hands or use a kraut pounder to draw out more liquids. Pack tightly in jars and use appropriate weighting method to keep vegetables submerged beneath the brine. Ferment time: 2 to 4 weeks.
When fermentation time has been completed place jars in refrigerator where they can be stored for months.
Korean chili flakes or paste is available at many grocers and can be substituted for the ground red pepper. Add your choice of chili pepper in small increments as it is extremely spicy. Red Boat Fish Sauce is our choice for Kimchi.
Fresh ginger can be stored in the freezer and grated with a microplane while still frozen.