I LOVE kimchi! I especially love it with Asian noodles, a little grilled beef, and an egg over easy like I used to have at a mom and pop Korean restaurant where I went to college years ago. I have made it a few times before with variations on the traditional recipe and really didn’t like them that much. I researched several recipes in hopes of recreating traditional kimchi without Korean chili powder, trying to be cheap and not buy an ingredient! I have to say this version is pretty great.
- 1 head of napa cabbage
- 2 tbsp dried, minced onions-1 fresh bunch of scallions is better but I didn’t have any
- 1/2 inch grated ginger
- 1 clove grated garlic
- 2 tbsp fish sauce
- 1/8 cup of siracha
- 1 tsp sugar
- 2 tbsp rice wine vinegar
- 1 tsp salt
- Kosher salt
Core the cabbage by cutting the head in quarters then cut the core out. Slice each wedge in 1 inch wide strips. Place cabbage in large colander/strainer bowl with enough salt to liberally coat all pieces. Set inside sink or another container to catch the water that leeches from the cabbage. Stir cabbage once an hour for approximately four hours. Wash cabbage thoroughly to remove salt. Then use your hands or a salad spinner to squeeze excess water out of cabbage.
Place cabbage in mixing bowl. Add the rest of the ingredients and mix thoroughly. Pack the kimchi mixture tightly down into a container so there are no air bubbles trapped underneath the mixture. Leave 1-2 inches of head space between the cabbage and the lid. Place the lid on the container then let sit in a cool, dry place for 2-3 days.
The batch pictured above never really bubbled up. But, usually when I make kimchi it does. Check for mold and any other signs of something amuck. If the mixture is bubbly, or not, but smells like spicy, sour cabbage, it’s eating time! Place container in refrigerator and enjoy.
Have you ever tried kimchi?
Shared on the Heart and Soul Blog Hop.