Kimchi, Kimchi, Kimchi....
I adore kimchi, when I realized the traditional version includes fish/shrimp meal, I started making it at home so that I could have a constant supply in the fridge. Its fun and easy to make and its a delight to have around either as a snack or to add to soup, sushi, rice, noodles, but to be honest most of it just gets eaten right out of the jar!
2 Napa cabbage (2 kg total weight)
1 daikon radish
5 large carrots
1 bunch spring onions (about 7)
fresh ginger, about a 1 1/2 inch chunk, peeled
6-7 cloves garlic
3/4 cup korean chili flakes (you can sub regular red chili flakes, if subbing use 1/3 cup: it will be a little spicier and have a slightly different flavour)
1/2 cup sea salt
Chop cabbage into 1” chunks, slice carrots thinly on a mandolin slicer, along with daikon, and apple. Slice green onion. Place all vegetables in a very large bowl.
In a food processor blend ginger, garlic, salt and chili until well combined. Add this mixture to the bowl of vegetables and massage thoroughly.
Let the bowl sit out at room temperature for a few hours, massaging once or twice more.
pack the vegetables into jars, trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with loosely with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar in a cool cabinet for 2-4 days. You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavour is to your liking, seal the jar and place in the fridge. Keeps for several months.