Homemade Kimchi
 
 
Author:
Serves: 2 quart jars
Ingredients
  • 1 head Napa cabbage (about 2½ pounds) bottom trimmed, quartered, core removed, leaves cut into 2-inch pieces
  • ¼ cup medium grain salt (I use Pacific Brand by Aloha Salt Co.)
  • 1 cup distilled or purified water
  • Kimchi paste: ½ cup distilled or purified water
  • 1 tablespoon mochiko rice flour
  • 1 tablespoon granulated sugar
  • Vegetables: ½ small bundle green onions, julienned
  • ¾ cup daikon radish cut into 2-inch long matchsticks (optional)
  • ¼ medium sweet onion finely grated
  • 4 cloves garlic (medium size) peeled and finely grated
  • 1 2-inch piece ginger, peeled and finely grated
  • ¼ cup gochugaru (Korean red pepper)
Preparation
  1. Place cut cabbage in a large, wide bowl. Mix salt with 1 cup water (distilled or filtered). Pour salt water over the cabbage and toss well (I use food-safe disposable gloves). Not all of the salt will have dissolved but that's OK, just mix the salt in with the cabbage and water. Cover the bowl and set aside for 1½ hours, tossing a few times.
  2. Meanwhile, whisk ½ cup water with mochiko flour in a small saucepan over medium heat, stirring constantly. Once the mixture begins to thicken and bubble (pudding consistency) add the sugar and whisk until combined. Remove from the burner, transfer kimchi paste to a bowl and let cool completely. Once kimchi paste has cooled, measure out 4 tablespoons and mix in grated onion, garlic, and ginger. Add gochugaru and mix thoroughly, adding more paste as needed.
  3. Drain cabbage in a colander and rinse under cool water to remove some of the salt. I give mine a fairly quick rinse making sure not to remove all of the salt. Drain and add back to the large bowl. Toss in daikon if using, and green onions. With food-safe gloves or clean hands, mix in kimchi seasoning paste and toss to coat the vegetables well. Transfer to clean quart jars leaving at least 2-inch headspace. Use fermenting springs or glass weights and lids if you have them. Otherwise press down on the kimchi firmly with a spoon so it is packed tightly. Cover with a lid and set aside away from the sun for 24 hours before refrigerating. This will allow enough time for fermentation to begin. You may leave the kimchi out at room temperature for another day if you prefer a more sour flavor. Taste the kimchi to see if the flavor is just right for you. The kimchi will continue to ferment very slowly when kept in the refrigerator. Kimchi will keep well in the refrigerator for months, if you can make it last that long.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/11/26/homemade-kimchi/