A note about making Kimchi: Making kimchi is not about precise measurements. It’s about taste. Many things can influence the final result, like the taste of the unseasoned cabbage. Some heads of Napa are very sweet so you would add less sweetener (sugar/nashi pear), some are slightly bitter so you would add a little more salt, ginger, daikon, and sweetener to overcome the “bitter”. If you get a strong fish/shrimp paste, you would use less in the recipe. etc. —————————————————- This is a variation of kimchi which includes Asian chives, and “whole leaf” style prep.
Preparation Time: 1 hour
Total Time: 48 hours
2 heads napa cabbage (approximately 2 lbs)
1/2 cup salt (for brine)
1/4 small Daikon radish
8 each spring or green onions
1 bunch Asian Chives
1/4 cup fish sauce
8 Each Hot red chili peppers
1 tablespoon finely ground red chili powder
3 tablespoons coarse ground red chili pepper
8 cloves garlic, peeled
1/2 small nashi pear
2 ounces fresh ginger, peeled
1 tablespoon sugar
1 tablespoon salt
Prepare the Cabbage
Cut the cabbage in half from bottom to top.
Place the cabbage in a large pot or other container big enough to handle the cabbage cut side up. Carefully lift the leaves and salt between them using about 1/2 the salt.
Slowly add water until there is enough to submerge the cabbage.
Add the rest of the salt spread over the cabbage and let sit for at least 4 hours. (overnight is best)
After soaking discard brine then rinse cabbage in cold water.
Prepare the Daikon, Green Onion, and Chives
Cut larger daikon in half from top to bottom.
Rinse 1 time in cold water and drain.
Add fish sauce and mix well.
Set aside until time to mix.
Prepare seasoning paste
Remove stems from peppers and add to blender.
Add garlic cloves and just enough water to blend into a thick paste.
Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well
Let stand about fifteen minutes.
Mix the Kimchi
Depending on your “sour” level, the kimchi will be ready to serve in anywhere from one hour to several days.
To jump start the fermentation/souring, leave the kimchi on the counter top for several hours before refrigerating.
Kimchi will swell and create pressure during the fermentation process. It is important to release pressure every so often to prevent breakage of storage container.