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Posted on January 28, 2016 at 12:18 PM by Anastasia Ehlers
1 large head Napa cabbage (about 3 pounds)
12 scallions, trimmed and cut into 2-3 inch lengths
1 daikon, peeled and diced into 2-inch cubes
2 carrots, peeled and diced into 2-inch cubes
½ cup Kosher salt
6-8 Tablespoons Korean chili powder (available at Eugene’s Asian markets)
8 cloves peeled garlic
3 inches peeled ginger, quartered
4 oz. can anchovy fillets in oil (drained, rinsed, and patted dry)
Cut cabbage into 2-inch cubes and wash in a salad spinner or colander. Put cabbage in a large stainless steel bowl or pot with trimmed scallions, daikon and carrots. Then set aside. In another large bowl, create a brine by combining salt with 16 cups water, stirring until salt dissolves. Pour brine over vegetables just to cover. Then put a plate or other type of food-safe weight on top of the veggies to keep them submerged in the brine. Cover the container with a clean towel and let sit at room temperature for 8-12 hours.
Drain the vegetables (reserving the brine) and return them to the stainless steel bowl.
Then in a food processor or blender, combine the chili powder, garlic, ginger, and anchovies. Blend until a paste forms. Add the paste to the veggies and toss to coat thoroughly (wear food-safe gloves while doing this – the chili powder will dye your hands red for days).
Pack the mixture tightly into a half-gallon glass jar or ceramic crock. Pour in some of the reserved brine, pressing down on the veggies to make sure they’re covered with brine but not drowning in it. Weight veggies so they stay submerged in the brine.
Let the mixture ferment at cool room temperature away from sunlight for about a week, or to taste. You may notice bubbles forming – that’s okay – bubbles signal that fermentation is occurring. The final product should be slightly sour and flavorful. Then remove the weight, seal the jar with a lid, and put the jar in the fridge. The kimchi will keep in the refrigerator for several months – though we dare you to take that long to eat it!
• February 1, 6:45-8:45 p.m. at Campbell Center
• February 6, 2-4 p.m. at Amazon Community Center
• April 25, 6:45-8:45 p.m. at Campbell Center
• April 26, 2-4 p.m. at Amazon Community Center
Tag(s): urban homesteading, recipes
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