This is about to be one of the coolest things I have ever made. Of course, that could change after this weekends other recipe while I wait for this to ferment into funky heaven. I’m totally infatuated with cabbage, so follow me to vegetable goodness!
Stuff for Kimchi:
1 med. head of napa cabbage (if you don’t know you better ask someone)
2 Tbsp. Kosher Salt
1/2 plus 2 Tbsp sugar
20 minced garlic cloves
20 slices of fresh peeled ginger
1/2 cup kochukaro (Korean Chile Powder) use regular chile powder if you can’t find
1/4 cup fish sauce
1/4 cup light soy sauce (Use a GF soy sauce if you want GF)
1/2 cup sliced scallions, both green and white parts
1/2 cup julienned carrots
3 to 4 mason jars or a big bowl that has a lid
So here is where the fun begins. Get a bowl and a cutting board. Chop your cabbage into 1 inch wide pieces. Throw in your salt and the 2 tbsp. of the sugar. Stir that baby and put in the refigerator overnight. Do not taste yet. I know it will be tempting but don’t. If you do, you will get a salt bath in your mouth and believe me, that is not good at all!
So the next day, put the rest of the ingredients into another big bowl except for the scallions and carrots. Stir it all together. It might come out thick and you want it to be creamy, so if needed add in some water a little at a time until you reach this desired consistancy. Now drain the cabbage. While that happens, add the scallions and carrots to the liquid mixture.
Stick your head in the bowl and take a big whiff. Mmmmmmmmm.
Now add the cabbage and stir.
Now I added to jars because I will be eating this for lunch this week and it’s easier for me, but you can put in a large bowl and cover. Let it sit on your counter for an hour. Put in refrigerator. Eat the next day if you have no patience, or let it chill in your fridge for a more yummy flavor. Eat within 3 to 4 weeks of making. After that it will smell like something died in your kitchen, and then your friends won’t come over and you will be lonely. Serve over rice noodles or eggs or whatever makes you all warm and fuzzy inside.
Recipe from a book called Momofuku, I excluded the 2 tbsp of jarred shrimp becuase I hate shrimp! Other than that I was a good girl and followed this recipe as instructed.