Make Your Own Kimchi
Ingredients
- 1 largenapa cabbage (about 2½ pounds)
- Sea salt
- 1 largeAsian pear, chopped into small cubes
- 1¾-inch piece fresh ginger, peeled and minced
- 6garlic cloves
- ¼ cupmiso paste
- ¼ cupred pepper flakes
- 2 mediumcarrots, cut into short, thin strips
- 6scallions, thinly sliced
- 1daikon radish, peeled and cut into short, thin strips
Method
- Prepare the vegetable base: Cut the cabbage into quarters lengthwise. Cut each quarter into 6 pieces, each about a ½ inch wide, and place them in a large bowl. Salt heavily. Knead, squeeze, and toss the cabbage, mixing in the salt. Set aside for 2 hours.
- Meanwhile, place the pear, ginger, garlic, and miso paste in a food processor. Pulse until a smooth paste forms. Transfer the paste to a medium bowl and mix in the pepper flakes. (Use fewer flakes if you prefer a less spicy kimchi.)
- When the cabbage is ready, rinse off the salt. Knead and squeeze out the salt and excess water. Rinse and drain well in a colander or salad spinner. Transfer the cabbage to a large bowl and add the carrots, scallions, and radish. Stir in the pear-ginger paste with a large spoon, and toss to coat the vegetables evenly.
- Transfer the mixture to a 2-quart mason jar. Press the mixture down with a spoon or pestle to remove any air bubbles. The brine should rise high enough to cover the vegetables. Make sure there is ½ inch of headspace above the vegetables.
- Wipe the inside and outside of the jar lip. Attach the lid and give it a couple of turns. Do not fully tighten the lid.
- After 5 days, tighten the cap and store your kimchi in the refrigerator. Your kimchi will stay fresh for up to 3 months.
Notes
Kimchi is a spicy fermented cabbage dish that originated in Korea and is popular in Japan. You can adjust how spicy it is by using more or fewer red pepper flakes.