Sourcing all the ingredients to make kimchi can be daunting! However, with our kit, all you need are the vegetables, salt, and water. There is no maintenance of cultures, as the bacteria responsible for fermentation occur naturally on the vegetables you use.
Here is what you’ll need
“Mexican Style” kimchi blend
1 three-four pound napa cabbage
2 medium to large carrots, cut into matchsticks (about 3 cups)
2-3 bunches of green onion, cut into 1-inch pieces (2-3 cups)
Korean radish (mu, also called Joseon radish) cut into matchsticks (About 2 cups)
1 Medium red onion
2 Serrano peppers (or any spicy pepper if you can’t find Serrano peppers)
2 Jalepeno peppers
2 Yellow peppers
1/2 Cup unsweetened apple sauce
1/2 cup salt for soaking solution
1 cup water (for porridge mix)
3/4 cup water (for spice blend)
Optional:
Chopped waterdrop wart (minari)
1 Tablespoons fish sauce
Sliced or grated apples
Sliced or grated Asian pears
Directions
Quarter the napa cabbage lengthwise, then cut into 2-inch wide pieces down the length of each quarter.
In a large bowl, add the 1/2 cup salt and soak cabbage/carrots with just enough water to cover. Mix well to dissolve the salt completely.
Leave to soak for 2 1/2 hours, until cabbage is wilted slightly.
While waiting for the carrots and cabbage, add the kimchi porridge mix to a small sauce pan with 3/4 cup water. DO NOT APPLY HEAT.
Whisk until thoroughly combined, about 3-4 minutes.
Once combined, place over medium high heat and whisk constantly until the mixture is bubbling and thickens.
Cool slightly and add the “Mexican Style” kimchi spice blend with 1/2 cup water and 1/2 cup unsweetened apple sauce. Stir until combined.
Once the vegetables are finished soaking, drain the salt solution and rinse the vegetables 2-3 times. Let strain about 5-10 minutes.
In a large bowl, combine carrots, cabbage, green onion, radish, peppers, and red onion. Pour in the kimchi sauce you just made and mix well. Some of us are civilized and use a spoon or spatula. Others not so much - they use their hands. You do what you like.
Now is the time to add any optional ingredients! Apples and pears oh my!
Pack tightly into jars. Leave a two-inch clearance (called head space) from the top of the jar. As the kimchi ferments, it will rise due to the trapped Co2.
Cover with a loose lid. (We like to use Fido jars, as they self burp.)
Let ferment at room temperature between 70-78 F for 3-7 days. The longer you ferment, the more sour the kimchi will become.
Burp the container 1-2 times a day during the ferment by opening the jar and tamping down the kimchi to release air bubbles.
Once fermentation is complete, tighten the lid securely, refrigerate overnight, and enjoy!