It was time to make another batch of my favorite kimchi -- a vegetarian kimchi based on the delicious Sunjay brand. I've done some tweaking of the recipe and this batch turned out particularly good. Just the right amount of salt and red pepper flakes. I let it ferment for 3 days before putting it in the fridge. And it was made with a green cabbage freshly cut from my father's garden!
The kimchi always seems to get better with a little age. It lasts in the fridge for at least a couple months and usually takes at least a couple weeks for the flavors to meld. So, here's my latest recipe!
Kimchi Recipe
The kimchi always seems to get better with a little age. It lasts in the fridge for at least a couple months and usually takes at least a couple weeks for the flavors to meld. So, here's my latest recipe!
Kimchi Recipe
1 very large head of green cabbage, chopped
2 bunches green onions, sliced
Put in enamel pot or glass bowl with 6 T. kosher or sea salt and stir. Leave for 12 hours until cabbage begins to wilt. Green cabbage will remain more crispy than Napa or Chinese cabbage and will release very little liquid. Add 8 cups water, 2 chopped leeks (thoroughly washed) and 1 package matchstick carrots to the pot.
Blend together the following and stir into the cabbage mixture
1 6" knob ginger peeled
12 cloves garlic
2 T miso
2 T. sugar
1 to 1 1/2 cup Korean red pepper flakes
Place a plate over the cabbage mixture and something heavy to weight it down so that all the cabbage is covered in liquid. Cover the pot or the container and set aside to ferment. It should be ready in about 3 days. Put in containers and refrigerate.
1 to 1 1/2 cup Korean red pepper flakes
Place a plate over the cabbage mixture and something heavy to weight it down so that all the cabbage is covered in liquid. Cover the pot or the container and set aside to ferment. It should be ready in about 3 days. Put in containers and refrigerate.
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