Fresh Kimchi (Geot-jeori)

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Ready in 3 hours

Serves 4 people

Supplies

  • 4 Mason Jars

  • 4 Cutting Boards

  • 4 Knives

  • 1 Food Processor/ Blender

  • 4 pairs Gloves

  • 2 Large Bowls

  • 2 Medium Bowls

  • 1 set Measuring Spoons

Ingredients

  • 1 Napa Cabbage ~2.5 lbs

  • ½ Daikon Radish ~.5 lbs

  • 8 Green Onion

  • ½ White Onion

  • ½ Apple

  • 1 Head of Garlic ~ 7-9  pieces 

  • ½  in Ginger root

  • ½ cup Korean Red Chili Pepper Flakes

  • 2 tbsp sugar

  • 2 tbsp Fish Sauce (Korean)

  • ½ cup+ 1 tbsp Sea Salt (Coarse)

 

Preparation

The Napa Cabbage and Daikon Radish will take approximately 2.5 hours to soak in salt water

Cabbage

  1. Cut the napa cabbage into 4 equal parts

  2. Cut the cabbage into bite sized pieces, leaving the stem out

  3. Put into large bowl, with ½ cup of salt and 1 cup of water

  4. Mix cabbage mixture every hour

Daikon Radish

  1. Slice the radish into matchstick size pieces 

  2. Put into bowl and sprinkle 1 tbsp salt on top, with ¼ cup water 

  3. Set aside for 2.5 hrs

Sauce/Paste

  1. Ginger - discard skin, and cut into 1 inch chunks

  2. Onion - discard stem, cut into 1 inch chunks

  3. Apple - discard seed and stem, cut into 1 inch chunks 

  4. Garlic - peel/cut stem off.

  5. Green onion - discard bulb, cut half long ways, and then into 2 inch pieces~ set aside

  6. Put all ingredients into blender/food processor (except for green onion)

  7. Blend together until it forms a paste

Cabbage/Seasonings

  1. Add red chili pepper, sugar, fish sauce to paste 

  2. Drain napa cabbage with colander, and rinse 3x

  3. Drain daikon radish- no need to rinse

Putting it All Together 

  1. In the bowl with napa cabbage (drained), and daikon radish (drained) add paste. Add green onions. Using a glove, mix thoroughly. 

  2. Put cabbage mixture in mason jar, date it, and enjoy!

Tip: Fresh kimchi is good to eat up to 1 day after making. Otherwise, please let it sit for at least 1 week to ferment.