Oct 31 2015
Time to make a batch of Kimchi and this time I finally added some shredded Daikon Radish. I remembered that fellow member TenPoint5 had used my recipe but added some Daikon radish and raved about it.
I found some Napa cabbage; 3 heads a little over 2 pounds each and a bunch of organic Daikon radishes. Usually the Daikons I find in the grocery are large; about 2 inches diameter. These were about 1 inch about like a large carrot. I shredded up one and had a half cup so I added that along with a half cup of shredded carrot, some sliced green onions and 4 cloves of minced garlic. Most recipes call for some ginger too but I don’t like it in mine.
Thursday after I got some soup in the Crockpot I cut up the cabbage and got it salted down for a half hour; stirring twice. I start with a large Tupper ware bowl; about twice as large as the one I let it ferment in. After salting and then rinsing well it reduces in bulk more than half. I added the ingredients and a heaping half cup of the Korean red pepper flakes, mixed well and it would set for two days at room temperature to ferment. I stirred it a couple times over that time. My recipe said to let ferment one or two days and I like two days better.
Today I placed it in clean quart jars. I only got two quarts from this batch. It will go in the fridge and I will loosen the lids for 4 or 5 days to burb the jars since it continues to ferment. I like to let it set at least a week before using and I think the longer it sets the better it gets. It will keep at least 4 months in the fridge. I especially like it on a pulled pork or brat sandwich or just plain as a side.
After two days
Smokin Don
Recipe I use:
Napa Kimchee
This is my favorite Kimchee recipe. It is best to use authentic Korean red pepper flakes aka as Korean chili flakes.
You can vary the heat by the amount of red pepper flakes. I use a heaping ½ cup & that is hot enough for me.
Makes about 3 quarts.
5 to 6 lbs Napa cabbage
¾ cup pickling salt or kosher salt
8 scallions finely sliced
1 ½ cups shredded carrots
2 Tbs. finely chopped garlic
2 tsp. sugar
½ cup Korean red pepper flakes (chili flakes)
1 Tbs. salt
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 inch wide pieces. For large heads you may have to cut into 8ths. Put the cabbage in a very large bowl and add the salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. You may need two bowls but it will wilt down and should fit in one large Tupperware bowl. Rinse the cabbage w/cold water & drain. Toss w/the remaining ingredients & pack into a large crock or covered pottery casserole. Allow to sit on the counter for 1 to 2 days. I let mine set for the two days in the large Tupperware bowl with lid and then pack into quart mason jars. Add water to cover and store in the refrigerator, covered, in the crock or in individual glass jars. Serve as a relish w/any Korean dinners or use in cooking meat dishes soups, stews or fried rice.
I find it best to do up in mason jars for the fridge since they are air tight and this does smell. Be sure and burb the jars for 4 or 5 days after storing in the fridge; it does continue to ferment. It should keep in the fridge at least 4 months.
NOTE: This recipe can easily be adjusted for a 2 pound head of Napa cabbage. Divide the remaining ingredients by one third. This will yield a quart. Use a little over 6 lbs. if you want a full 3 quarts.
