kimchi

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By Francine Lizotte
from Surrey South, BC

This Korean side is easy to make and a great addition to many dishes. It can be eaten on its own or used as an ingredient in recipes.

serves 2 liters/ 4 pints
prep time 20 Min
method No-Cook or Other

Ingredients For kimchi

  • 1/4 c
    coarse himalayan sea salt, dissolved in 1/2 cup boiling water
  • 1 1/2 lb
    napa cabbage, cut into 1 1/2-inch square pieces
  • 2 lg
    (265 g) carrots, peeled and grated
  • 1 sm
    (530 g) daikon, peeled
  • 1 lg
    fuji apple (substitute gala or macintosh), peeled, cored and grated
  • 1 oz
    grated ginger
  • 4 lg
    cloves garlic, pressed
  • 4 lg
    green onions, chopped and divided, with white & green parts separated
  • 3 Tbsp
    gochujang paste
  • 1 Tbsp
    fish sauce (substitute low-sodium soy sauce or miso paste)
  • 1 Tbsp
    white vinegar (substitute rice vinegar)
  • 1 Tbsp
    granulated sugar
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How To Make kimchi

  • 1
    In a bowl, place cabbage and pour in dissolved salt. Cover with cold water and stir. Place a lid or a plate on top to help submerge the cabbage and let it sit for 2 ½ to 3 hours, tossing and swirling every 20 minutes. To know when time is up is when the white part (toughest) is bending easily.
  • 2
    Drain the cabbage pieces into a colander and rinse them thoroughly a couple of times under cold water; set aside.
  • 3
    Grate carrots, daikon and apple in a food processor. Transfer the ingredients to a large bowl. To this, add grated ginger, pressed garlic, white parts of green onions, and cabbage; stir well to combine and set aside.
  • 4
    In a bowl, add red chili paste, fish sauce, vinegar and sugar; stir until smooth.
  • 5
    Pour the kimchi paste over the vegetables and add the green parts of the onion. Wearing a glove, mix the ingredients until well coated.
  • 6
    Tightly fill sterilized jars leaving about ½-inch headspace. If there’s any liquid left from the bowl, add it to the jars.
  • 7
    Close the jars, place them on a baking sheet lined with a silicone mat and transfer to a cool dark place for 2 days.
  • 8
    Open the jars every 12 hours to release the pressure inserting a knife or gauge to release air bubbles. Transfer to the fridge. It keeps for up to 2 months.
  • 9
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/uayyvaswpho
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