Kimchi Recipe

 

Ingredients:

• 2 heads of Napa cabbage
• 1 cup of sea salt
• 1 cup of Korean red pepper flakes (gochugaru)
• 1/2 cup of fish sauce
• 1/2 cup of minced garlic
• 1/4 cup of minced ginger
• 1/4 cup of sugar
• 6 green onions, chopped
• 2 cups of water

Instructions:

1. Cut the Napa cabbage in half lengthwise, and then cut each half into bite-size pieces.
2. Place the cabbage in a large bowl, sprinkle with the sea salt, and massage the salt into the cabbage until it starts to release water. Let it sit for about 2 hours.
3. Rinse the cabbage thoroughly under running water to remove excess salt, and then drain well.
4. In a separate bowl, mix the Korean red pepper flakes, fish sauce, garlic, ginger, sugar, and green onions together.
5. Add the cabbage to the spice mixture, and use your hands to mix well, making sure that every piece of cabbage is coated with the spice mixture.
6. Transfer the kimchi to a large jar or container, packing it down tightly.
7. Pour the water over the kimchi to cover it completely.
8. Seal the jar or container tightly, and let it sit at room temperature for 1-2 days to allow the fermentation process to begin.
9. After 1-2 days, open the jar or container to release any gas that may have built up during the fermentation process.
10. Taste the kimchi to see if it has reached your desired level of fermentation. If not, let it continue to ferment for another day or two.
11. Once the kimchi has fermented to your liking, store it in the refrigerator.

Enjoy your homemade Kimchi!

This is the best if your family would like to have enough for everybody.

E-Jen Premium Kimchi, Sauerkraut Container

Probiotic Fermentation with Inner Vacuum Lid

(1.3 gal/ 5L)

If you would like to make smaller batches and already have some Mason Jars this works great!

The Easy Fermenter Kit