Napa Cabbage Kimchi
Difficulty 5 minutes Serves a lot!
A completely tasty homemade kimchi recipe by Chris Anca of Tales of a Kitchen
using no sugar, preservatives, or funky additives of any kind. The flavors will become even more pronounced as it sits in the fridge, reaching perfection after 2 weeks. Add delicious flavor and spice to your salads and wraps, or simply eat it with avocado and crackers for a healthful savory snack. Enjoy!
Ingredients 1 Napa cabbage
2 TBSP coarse sea salt
2 medium carrots, julienned
4 green onions, cut lengthwise in 3 cm pieces
2 small sweet apples (or 1 medium big one, cored and finely grated (almost to a puree consistency)
6 cloves garlic, finely grated
8 cm piece of fresh ginger, peeled and finely grated
5 TBSP Korean chili powder called kochukaru (if you can
Directions 1) Wash and cut the cabbage in half, lengthways, then cut each half crossways in 2-3 cm pieces.
2) Place the thicker bits at the bottom of the container and toss with 1 TBSP of the salt, massage it for few seconds. Add the remaining cabbage pieces and the rest of the salt and massage it all together for few seconds.
3) Cover the place it in the fridge overnight.
4) Next day, drain the cabbage, gently squeezing excess water and return it to the container.
5) Add the carrots and the green onions.
6) To make the paste, add all ingredients to a bowl and mix together until combined. If too thick, add a bit of water, but not too much. You want the paste to be creamy like a salad dressing.
7) Add the paste to the cabbage mix and toss to combine. You can massage it for a minute to make sure the flavours will be evenly distributed and that the paste will get into all the right places. I find best to use food prep gloves for this step as my hands get a bit sensitive from all the garlic, ginger and chilies.
8) Seal the top of the container with a layer of cling wrap and then close it with a lid. The extra layer of cling wrap should further ensure that your fridge will not get too stinky. Place the container in the fridge.
9) Kimchi can be ready in as little as 24 hours, but the flavour will be better in about a week and will be at its absolute best in about 2 weeks. After that, flavour will continue to be amazing for another 2 weeks, after which it will get quite strong.