Easy Kimchi

By Unblond1

Ingredients

• ADDITIONAL OPTIONAL INGREDIENTS TO TRY:
• 1 head napa cabbage, cored and shredded (makes about 8 cups)
• 6 green onions, chopped
• 2 carrots, grated
• 1 medium daikon radish, grated
• 10 red radishes, grated
• 5 garlic cloves, pressed
• 3 Tbsp grated ginger
• 2 Tbsp sea salt (reduce to 1 1/2 tbsp. I used two heaping tablespoons fine sea salt and it's on the salty side)
• 1 to 1 1/2 Tbsp gochugaru (scant)(Korean red chili powder)
• 1 leek, thoroughly soaked to remove debris and sliced
• 1 red or yellow bell pepper, sliced or chopped into 1/2 inch squares

Preparation

Step 1

Prep all vegetables as directed and place in large bowl. Add salt and gochugaru.

Massage cabbage mix for about 10 minutes and then set aside to rest, covered loosely, for an hour or more. While resting, the salt will help the veggies to 'sweat', releasing some of their water.

Return to massage for another 10 minutes, until cabbage and other veggies are softened and a few tablespoons worth of water has been released. (It releases about a cup of liquid, starting with the first massaging)

Divide the mix between two 1 gallon/1 litre mason jars.

Press kimchi mix down, helping get out any air bubbles and ideally have some of the liquid come to the top.

Insert weights over mixture and apply seal.

Seal jar loosely and place in a warm spot (like on top of fridge). Let sit for 4-5 days. If foam starts to form, you can skim that off.

After about 4 days, taste the kimchi and decide if you want to let it ferment longer or you're ready to enjoy it.

I tasted it on the 5th and 6th days. I didn't notice any real difference between the two but I put it in the fridge on the 6th day.

Once ready, seal the jar and store in your fridge. Will keep for 2-3 months sealed.