{"id":8423,"date":"2016-02-02T22:11:24","date_gmt":"2016-02-02T22:11:24","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=8423"},"modified":"2019-05-17T11:32:53","modified_gmt":"2019-05-17T18:32:53","slug":"kimchi","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/kimchi\/","title":{"rendered":"Kimchi ~~ 3"},"content":{"rendered":"

Basic Napa Cabbage Kimchi<\/h2>\n

\"kimchi\"<\/a>1 head Napa cabbage
\n1\/2 C sea salt
\n1 C Daikon radish – julienne strips
\n1 small red onion – julienne strips
\n1 tsp corriander seeds
\n6 green onions – one inch or less
\nGochujang<\/a> (to taste – about 2 TBL)
\n6 cloves Garlic – sliced very very thin
\n1 tsp Ginger – grated
\n1 tsp Sugar
\n3 TBL Asian Fish Sauce<\/p>\n

    \n
  1. Slice the cabbage into 1 inch strips, removing the hard core<\/li>\n
  2. Toss the cabbage with salt in a large glass bowl, mixing well<\/li>\n
  3. Add water just to cover – put a plate on top to weigh it down and completely submerge it.<\/li>\n
  4. Let rest for two hours<\/li>\n
  5. Drain and rinse the cabbage several times<\/li>\n
  6. Place it in a colander for 30 minutes to continue to drain<\/li>\n
  7. Combine the garlic, ginger, sugar, and seafood flavor in a small bowl to create a paste<\/li>\n
  8. Mix in the gochujang, 1 TBL for mild, or 5 for very spicy<\/li>\n
  9. Combine the cabbage and paste in the glass bowl from step two<\/li>\n
  10. Add radish, scallions, and seasoning paste and mix<\/li>\n
  11. Toss all until very thoroughly coated.<\/li>\n
  12. Pack the kimchi into a widemouth jar<\/li>\n
  13. Press down on it until the brine rises to cover the vegetables.\u00a0 Place a clean rock on top of the vegetables.<\/li>\n
  14. Leave about 1\/2 inch of head space above the liquid, and seal the jar with a lid that DOES NOT fit tightly. A half-gallon canning jar works really well.<\/li>\n
  15. Now the waiting begins:\u00a0 Let the jar stand at room temperature for 5 days.<\/li>\n
  16. You should see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.<\/li>\n
  17. Check it daily and top off with distilled water.\u00a0 Make sure vegetables stay submerged by pressing down.<\/li>\n
  18. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged<\/li>\n
  19. Taste at Day Five.\u00a0 When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.\u00a0 The fermentation process will substantially slow in the fridge.<\/li>\n
  20. You may eat it right away, but it’s best after another week or two.<\/li>\n<\/ol>\n

    Recipe Notes<\/p>\n