I use glass jars topped with baggies that I fill with about a cup of water to “seal” the top of my kimchi while fermenting. If you have a crock made for kimchi feel free to use that.
Update: I now use a crock to ferment in it’s easier to pound it in and not feel like I’m going to break the jar.
Yields about 4 quarts
Important that you soak your cabbage in large bowls of salted water for at least 4 hours prior to mixing and jarring. I soak mine whole, then dry and chop, I’m not sure if it makes a difference the order you do it.
2 organic napa cabbage soaked (see above) dried and chopped into bite sized pieces
3 cups diakon radish (peel this) chopped into “matchsticks” (like a wooden match maybe a bit larger) traditional kimchi uses Korean radish called mu, try it if you can find it.
3 carrots peeled into strips
1/2 cup green onion chopped into large pieces
1 cup fish sauce
1 cup Korean red pepper flakes (you can use other types of red pepper flakes but the Korean ones taste best)
1 onion (peel and chop this)
1 head of garlic (peel this)
1 piece of ginger (peel and chop this) about 3 inches by 1 inch
Put all of the above into the food processor and make the paste and then mix it onto the vegetables in a large bowl wearing rubber gloves unless you have hands of steel the pepper flakes burn for a long time.
Stuff the covered veggies into jars or crock and when I say stuff I mean really push it down so that it is VERY tightly packed. I used a “tool” I made myself to do this but if your strong I suppose your hands can do the job. Next top with baggies of water or crock lid. The idea is to seal the top of the kimchi while allowing the gases to escape. Cover the jars with towel or put out of the light.
Let ferment from 3-7 days at room temperature, you should see it bubbling with a nice liquid in the jar. Put lids on and keep in the refrigerator for up to 3 months.
PS I hear adding shrimp paste or minced dried shrimp will make this taste even better, next time I will add it and update you 🙂
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