Summer Refreshing Korean Kimchi
Ingredients
- 1 big Chinese cabbage
- 1/2 white radish
- 2 carrots
- 5 spring onions
- 4 tablespoons Chilipowder
- 3 garlic cloves
- 2 thumb-sized pieces of ginger
- 1 tablespoon non-iodized salt with 1 liter water
Preparation
Slice the Chinese cabbage into 2cm wide slices.
Place the cabbage slices in a big bowl and pour the salt water on top.
Knead the cabbage well with your hands for a couple of minutes.
Let the cabbage sit in the salt water for two hours.
Grate the white radish and carrots.
Chop the spring onions.
Finely chop the ginger and garlic, then mix them with the chili powder.
Strain the cabbage, but keep the salt water.
Add the strained cabbage, grated radish, grated carrots, chopped spring onions, and the ginger-garlic-chili mix back to the bowl. Combine everything well.
Knead the mixture together.
Transfer the mixture to sterilized jars and press it down to ensure the juices rise to the top.
If there isn't enough juice to cover the veggies, add some of the reserved salt water.
Finish by placing a cabbage leaf on top and weight it down to submerge all the veggies under the liquid.
Allow the jars to ferment for three to seven days at room temperature.
After fermenting, store the jars in a cool and dark place.
The kimchi will keep for at least a year if prepared with clean tools. Make sure to periodically check that all the kimchi is covered with liquid.