Step-by-step instructions for making your own homemade Kimchi!
INGREDITIONS
- -4 cloves of garlic
- -3/4 tablespoon of dried, ground alpeppo pepper
- -1 1/2 tablespoons of freshly grated ginger
- -1 tablespoon sugar
- -2 tablespoons gluten-free soy sauce or tamari (which is naturally gf)
- -1/4 cup filtered water
INTERECTIONS
- gathered about 6 1/2 lbs. of napa cabbage and one large daikon radish. Core the napa cabbage just like a regular cabbage. Cut in half lengthwise, then in half again so you have four quarters, then remove the core from the bottom of each quarter. This picture is the napa cabbage chopped into about 1 to 1 1/2 in pieces and the daikon radish julienned. As you can see, kimchi has a much chunkier texture compared to sauerkraut.
- Place into large bowl that you will have enough room to cover with brine and submerge the mixture. Dissolve 4-5 tablespoons of sea salt into about 10 cups of filtered water to create your brine. Pour over cabbage and daikon, then press down with plate that barely fits inside container so that brine rises above mixture. I used a heavy pot filled with water to keep the plate in place and the mixture fully covered
- Let this rest for about 8-12 hours. In the meantime, I julienned 5 carrots and 1 green pepper and thinly sliced 2 leeks including green parts.
