Kimchi Phillip's Style
|
Ingredients
Cabbage or napa cabbage 12 pounds Daikon 3 pounds Garlic 9 oz Ginger 2.2 oz Jalapeno 5 Pepper corns 2 Tablespoons Salt 9 Tablespoons |
Directions
Shred cabbage or slice napa Slice Daikons Slice garlic Slice Ginger Slice Jalapeno Mix salt and cabbage in small manageable batches, mix and crush with hands and fists. Let it set and give the salt awhile to pull the moisture out of the cabbage. Mix and crush some more. Put all ingredients in layers in a crock or jars. Put large leaves of cabbage or collards etc on top of the vegetables and then a weight on top of that. The weight should hold everything under the brine that has come out of the cabbage. If there is not enough liquid add more brine (3 tablespoons of salt to 1 quart of water). Let it set for about 8 days and then refrigerate. I will last for many months in the refrigerator. |
On your first few times don't make a batch this big. This recipe makes about 2.5 gallons. When it is done it should smell like kimchi or sauerkraut. If it smells different and bad something went wrong and it is probably spoiled. Sometimes there is a bit of scum or mold on the top. Some people skim it off, throw that part away and keep the rest. If it has a lot of really nasty stuff on the top I would through is all away.
A good source of more information about fermenting is Wild Fermentation by Sandor Katz.
A good source of more information about fermenting is Wild Fermentation by Sandor Katz.