Kimchi

Ingredients

1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)

2 large Wong Boks (napa cabbage)

½ cup Gochujang chile pepper paste

½ cup shredded Daikon Radish

¼ cup shredded Carrot

3 Scallions, greens included, sliced

½-1 head Garlic, cloves separated and minced

1 tablespoon minced fresh Ginger

Instructions

1. In a crock or a large bowl, combine the brine ingredients and stir to dissolve. Remove the coarse outer leaves of the cabbages; rinse a few of the unblemished ones and set aside. Rinse the cabbages in cold water, trim off the stalk end, and cut in half. Submerge the cabbage halves and the reserved outer leaves into the brine. Use a plate as a weight to keep the cabbages submerged. Set aside, at room temperature, for 6 to 8 hours or overnight.

2. Drain the cabbage for 15 minutes, reserving about 1 cup of the soaking liquid. Set the separated outer leaves aside.

3. Meanwhile, combine the gochujang, daikon, carrot, scallions, garlic, and ginger in a large bowl, and blend thoroughly.

4. Chop the brined cabbage into bite-size pieces, or larger if you prefer, and add them to the bowl. Massage the mixture thoroughly, then taste for salt. Usually the brined cabbage will provide enough salt, but if it's not to your liking. sprinkle in a small amount, massage, and taste again.

5. Transfer the vegetables, a few handfuls at a time, into a crock, jar, or onggi pot, pressing with your hands as you go. Add reserved brine as needed to submerge the vegetables and leave about 4 inches ofheadspace for a crock or onggi pot, or 2 to 3 inches for a jar. Cover with the brined leaves. For a crock, top with a plate and weight down with a sealed water-filled jar. For a jar or onggi pot, you can use a sealed water-filled jar or ziplock bag as a follower-weight combination.

6. Set aside on a baking sheet to ferment, some-where nearby, out of direct sunlight, and cool, for 7 to 14 days. Check your ferment daily to make sure the vegetables are submerged. You may see scum on top; it's generally harmless, but consult a molt index if conserned.

7. You can start to test the kimchi after 1 week. . It will taste mild at this point, like a half sour pickle. The cabbage will have a translucent quality and the brine will be an orange-red color. Kimchi is often quite effervescent; it’s normal whether it’s bubbly or not.

8. When it is ready, spoon the kimchi into smaller jars, making sure the vegetables are submerged. Screw the lids on and store in the fridge. This kimchi will keep refrigerated for 9 months.

   Fermented Vegetables, Kirsten Shockey