Fermenting Recipes & Videos

Kimchi Recipe (1.5 L Jar)

2 lbs Napa Cabbage

2 t salt

⅓ c Korean chili powder (more for spicy, less for mild)

1 T fish sauce

2-3 cloves garlic, minced

2” piece of ginger, grated or minced

½ yellow onion, minced

½ bunch scallions, whites minced and greens cut into 2 inch pieces

1 large daikon radish, cut into matchsticks

Cut the cabbage into quarters lengthwise and remove the core.  Slice into 1-2” chunks. Rinse and dry the cabbage so it is just damp.  Spread the cabbage out in a large bowl or on rimmed cookie sheets and sprinkle with the salt to coat  Toss every 30-60 minutes for about 2 hours total, or until water is accumulating in the bottom of the bowl.  Meanwhile, mix the chili powder, fish sauce, garlic, ginger, and onion together, adding just enough water to make a thick paste.  

Squeeze the wilted cabbage to remove excess water and place the squeezed cabbage in a large, clean bowl.  Add the scallions and daikon radish to the cabbage. Add the chili paste to the mixture and thoroughly mix into the cabbage with your hands (wearing gloves to protect your hands from the chili).  Tightly stuff the coated vegetables into a 1.5 L Fido jar. Seal the jar and allow to ferment at room temperature for about 1 week. It should be very bubbly and active. Move to a cooler place (basement) or the fridge for storage.