making kimchi?
We almost guarantee that quarantine has expanded your culinary repertoire in unexpected ways. Our own fermentation wizard, Bryana, shows how to prepare our twist on traditional Korean kimchi in a few short minutes. Watch this video and let us know how yours turns out!
ingredients for Bryana’s kimchi:
1 Head of Cabbage
1 Asian Pear
3 Heads of Garlic (more or less to taste)
3 oz (a 4-inch piece) of Ginger
2 tbs. of Chili Powder
2 tbs. of Salt
1 Small Glass Jar with Lid
1 Large Bowl
Optional:
Other Veggies such as Carrots, Onions, etc.
Food Processor
Step 1. Stage all your ingredients. Pull off the outer leaves of the cabbage and save them for later. Chop your cabbage, as thin or thick as you’d like, and set aside in a large bowl.
Step 2. Make a paste. Peel garlic, mince or toss in a food processor. Peel ginger, mince or toss in a food processor. Dice Asian pear or toss in a food processor. Add salt and chili powder. Mix by hand or in a food processor.
Step 3. Add the paste to cabbage. Massage and squeeze paste into the cabbage.
Step 4. Put cabbage in your jar. Pack it down with force to eliminate the air inside the jar. Leave about 1 inch of room at the top. Weigh down your cabbage with the outer leaves we set aside earlier. Push outer leaves into the jar, to squish any air out of your mixture. Leave those leaves in the jar. Put the lid on your jar.
Step 5. Wait! Place your kimchi in a dark place for 1-2 weeks.
TIPS FROM A PRO:
Using the Asian pear in this recipe, aids in the fermentation process by offing additional sugars
Use a spoon to peel ginger! much easier than using a standard peeler.
They make special fermentation weights for this process, but you can always use outer cabbage leaves for this!
Burp your jar: As a part of the fermentation process, gasses will build up inside. give your jar an open every once and a while to relieve the pressure.