This Korean fermented side dish is spicy and sour. It's traditionally made with Napa cabbage, radishes, scallions and cucumbers to highlight the spice of chiles. This is a popular condiment, and is often added to soups, dumplings, fried rice and pancakes.
Chef's notes
Some ferments can take longer to initiate, especially ferments with more volume, higher specific salinity and lower room temperature (e.g. in a 55°F/12°C basement vs. a 70°F/21°C apartment).
The longer the ferment, the tangier and more “bioactive” the mixture will become. Once you refrigerate it, the fermentation process will slow dramatically.
Steps
1
Preparing the Ingredients
Ingredients
1/2–head napa cabbage (approx. 1 lb), chopped
1 small carrot, shredded
1 tsp chile paste or ground cayenne pepper
1 green onion, thinly sliced
1 1/2 tsp sea salt
Combine the cabbage, carrot, chile paste, green onion and salt in a bowl and stir. The salt will help the cabbage soften and begin to create the brine liquid.
2
Preparing the Kimchi for Storage
Ingredients
additional Brine Solution (if needed)
Pack the mixture into a pint container and weight it to submerge the kimchi in the brine liquid. If needed, add a bit more Brine Solution so that the mixture will be completely submerged.
3
Fermenting the Kimchi
Leave the mixture out, at room temperature, for 4 to 7 days, or until it begins to produce tiny carbon dioxide bubbles. This is an indicator that the fermentation process has begun. Taste it. It should be a bit sour or tangy.
If there is any scum or mold (called “bloom”), simply skim it off the top– this is very normal and only indicative of surface mold and not contamination.
At this point, seal the container, label and date it and refrigerate. Kimchi can keep six months or more if kept well refrigerated.
