Rootbound Farms Country Style Kimchi
Ingredients
- Napa cabbage
- Daikon or Korean Radish
- Fresh ginger root
- Fresh garlic
- Green/spring onion
- Dried Hot Chili Pepper Flakes
- Sea Salt (For Cabbage and Radish Brining)
- Water
- Cane Sugar
Instructions
- Chop napa cabbage into 2-3 inch pieces discarding any brown or undesirable leaves and the stem.
- Cut or dice radish into small pieces and or slivers.
- Soak and agitate cabbage and radish in wash tub. Remove and repeat this process. Be sure all dirt and foreign matter has been washed off and cabbage/radish is clean.
- Layer cabbage, radish and sea salt into storage container. While layering cabbage, rub salt into cabbage leaves and radish to make sure sea salt has an even distribution and has penetrated all product.
- Cabbage and Radish sit at room temperature for 3-4 hours. Product height should decrease by 1/4 while salt draws moisture out.
- During this time, prepare all other vegetables for making the mixture. Wash and cut green/spring onion to desired length and let sit in the refrigerator. Peel and chop fresh ginger root into 1 inch pieces. Separate and wash garlic cloves.
- After cabbage has most moisture drawn out, rinse and repeat until all salt is removed from cabbage leaves. This may take 3-4 rinses.
- Combine chopped green/spring onion with the cabbage and fold in.
- Combine garlic, ginger, red pepper flake, sugar, and water into food processor and mix until mixture is paste-like. This process should be done in stages and folded and rubbed into the cabbage, radish, and onions.
- Be sure to have a uniform consistency of paste-like mixture into cabbage, radish, and onion.
- Pack down Fresh Kimchi into food grade buckets, seal and store in refrigerator at no less than 37 degrees Fahrenheit. pH = Approximately 5.5
- To bottle Fresh kimchi, bottle in food grade glass airtight jars 3-4 days after made. Ph = Approximately 5. The fermentation process will take place in the jar and gases created will need to be released by the purchaser by burping the jar weekly if not consumed in that week.
- To bottle fermented kimchi, bottle in food grade 16 oz airtight jars 10-14 days after made. pH = Approximately 4.5. Store in refrigeration at no less than 37 degrees Fahrenheit
Notes
Organic Ingredient Sourcing:
Rootbound Farms -> cabbage, daikon radish, ginger, garlic, onion
Note: Kimchi should always be stored in refrigeration from 34-37 degrees F. Fermented kimchi should have a pH of no higher than 4.5 to maintain proper acidity. In proper refrigeration, fermented kimchi is best eaten within 2-3 months of start of fermentation.
Recipe provided by Rootbound Farms