For all my fellow fermentation freaks, here’s a really easy and somewhat quick carrot and cabbage kimchi recipe. A few months back I experimented with my first daikon radish and cabbage kimchi, the taste was OK (as long as I ate it with something else), but the smell was a bit unbearable. I’m really not sure where it all went wrong, but I ended up having to toss a couple pints. In the meantime, I’ve been feeding my kimchi desires with small batches of Trader Joe’s kimchi, but alas I couldn’t hold out any longer. I came across this recipe at the Healthy Green Kitchen, and figured with less, yet more attainable, ingredients I’d give homemade kimchi a second chance… So far so good, this batch has been fermenting on a shelf at room temperature for 4 days now. I plan on waiting just a couple more days to assure that the lactic acid bacteria are fat and happy.
I must apologize in advance for the decreased frequency in blog posts. I’m currently in the process/limbo of moving, which means unless my storage unit lets me set up shop, I won’t be putting up as much as I’d like. Don’t fret, I’ll be back at in no time, which hopefully will coincide with the beginning of local spring produce!
- 2 lbs napa cabbage (out leaves and core removed, roughly chopped)
- 2 small carrots (grated)
- 1 tbsp fresh ginger (grated)
- 4 fresh garlic (finely sliced)
- 2 tbsp salt
- 1 tsp fish sauce
- 4 tsp chile garlic sauce
- In a large-sized bowl, add chopped cabbage and salt. Mix thoroughly with hands, and let set for 1-3 hours until very wilted.
- Rinse and drain cabbage to remove salt.
- Combine cabbage and remainder of ingredients in a large bowl. Mix well.
- Add kimchi to a sterilized quart jar. Pack tightly, to release juices, leaving approx. 2 inch headspace. If there isn't enough liquid from the kimchi to cover the mixture, add a basic brine (3 tbsp salt whisked into 4 cups water) until covered.
- Let set and ferment at room temperature for 4-7 days, after which you can put it in the fridge for up to 6 months.