Kimchi
 
Prep time
Total time
 
Author:
Recipe type: Fermented foods
Cuisine: Raw, Vegan
Serves: 3 jars
Ingredients
  • 1 large napa cabbage
  • 2 bunches green onions, sliced into 1 inch and
  • cut into half lengthways
  • 2 large carrots, thinly sliced or use the
  • (Magimix 2 mm slicer disc)
  • 1 small or half a large daikon radish, grated or julienned (use the
  • Magimix coarse grater disc)
  •  
  • 2 tbsp pink himalayan salt
  •  
  • ½ cup Korean red pepper flakes or chili flakes*
  • 1 tbsp sweet Hungarian paprika powder
  • 8- 10 cloves garlic, peeled
  • 1 inch slice ginger, peeled
  • 3 tbsp Miso paste
  • 2 tbsp coconut sugar
  • 2 tbsp Tamari
  • 2 cups filtered water
Instructions
  1. Core the napa cabbage just like regular cabbage. Cut the cabbage in half lengthways, them in half again lengthways. Pop it in a bowl and sprinkle with 2 tbsp salt and massage it together with your hands.
  2. Fill with cold water to cover it well and soak 2 hours.
  3. While the cabbage is soaking, shred your radish and slice carrots in a food processor. If you don’t have a food processor you can chop them in small pieces. Set aside.
  4. To make a chili paste - In a blender, blend together garlic, ginger, chili flakes, paprika powder, miso, sugar, tamari and water until smooth.
  5. Drain the water, rinse the cabbage very well with cold water and strain the water. Rinse and strain a few times. Give them a good washing, to remove all the salt or otherwise it will be too salty. Cut the core and cut the cabbage into inch sized squares.
  6. Place cabbage in one of your very large bowl add the radish, carrots, green onions and your hot chili paste.
  7. With gloves on your hands and mix them evenly and thoroughly together making sure the chili paste coats all the veggies well.
  8. Finally, tightly pack into a glass jars. Make sure to leave at least 1 inch of headroom. Close the lids to your jars. This recipe makes about 3 quart-sized (32oz) jars.
  9. Let ferment on the counter for about 2- 3 days. The fermenting process also depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour. Needs to go through the fermentation process to become tastier, best after a week (the older it gets, the stronger it will become).
  10. After 2 days give your kimchi a taste. If taste tangy and fizzy that means your kimchi is done, if you don’t taste tanginess let your kimchi sit for a few more days. Once the kimchi meets your taste place in the fridge where it will last up to six months – it will still continue to ferment, just at a slower rate.
Notes
* If you don’t like your kimchi really spicy, put less chili flakes. I think the next time I make it, I’ll probably use only ⅓ cup instead as it was a little spicy.
** When you make it, the main thing to note is that as the process involves fermentation, everything has to be clean to prevent any bad bacteria getting in.
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/05/25/kimchi/