This post is going to be short and sweet, just like the woman that introduced me to kimchi.
Thank you, Mimi!
Anyway, I've adored kimchi since the first time I ever tried it. For some reason I've never tried to make it until now... now that I think of it, i'm a bit astonished that I haven't done this yet.
Enough of that, here we go!
Notice: this takes between 3 days and up to a few weeks to be ready.
two small or one large head of napa cabbage
one medium daikon radish
a big handful of dried chilis
3 fresno peppers
1 bulb of garlic
1 bunch green onion
1/4 cup fish sauce.
1 Tbsp. sugar.
tons of salt (sea salt preferred)
Chop up the cabbage into about inch-and-a-half sized chunks.
Dissolve 1/4 to 1/3 cup of sea salt in a gallon of water... basically make some brine. Soak the cabbage in the brine for at least 3 or 4 hours, or overnight.
This made me really wish i had a nice mortar and pestle, or at least a decent food processor. Blending didn't work so hot, so i ended up hand-mincing it all anyway.
You could easily throw them all in a food processor, but I prefer the texture variation that comes from chopping by hand.
Rinse and drain the cabbage.
Let the jars sit in a room-temperature spot for three days or so. Once it starts bubbling a little bit, it's ready to try, and you can then move the jars to the refrigerator. I plan on opening one of these jars in a few days and going from there. I'm pretty excited about this.
Rufus can't wait either.