Recipe Directions
Part 1: Making the Kraut
Chop up Napa Cabbage. Place cabbage into a bowl big enough to get your hands dirty. Wash your hands before playing with food! Add salt then start the massage. Feel the cabbage in your hands. Squeeze and massage to get the salt incorporated into those cellular housing of the cabbage. It’s fun. The cabbage will soften. Place the cabbage mixture in a rubber tight lid and close the lid. Allow the kraut to ferment from 3-10 days. You can eat it by the 5th day. Allow the kraut to breathe one or twice every day. Don’t ignore the kraut.
Part 2: Becoming Kimchi, the transformation
Once kraut is ready, place it in a bowl. Add the rest of the ingredients and start massaging again. Just until the ingredients are incorporated. Place it back in the jar to allow more fermentation in the fridge or serve and enjoy your kimchi!
Congratulate yourself for making such a wonderful side dish!
Cheflandria's Thoughts
By Cheflandria Kimchi is a staple in Korean dishes. This basic kimchi is fun to make and worth having some in the fridge. Napa Cabbage is best for kimchi but you can definitely use others such as bok choy, daikon etc.
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Comments
Top voted
Satchy
Apr 21, 2010
I can't wait to try this. Thank you for posting this recipe.
Cheflandria
Apr 21, 2010
hi achin. just open and close the lid. you can start seeing little bubbles in a day or two - that means it's doing what its suppose to do. Letting it breath just means releasing gas to make sure the jar won't pop!
achin70
Apr 21, 2010
This looks wonderful! Kimchi used to be too strong for my palate, but not anymore. I've definitely acquired a taste for it. Say, how long do you need to let it breathe per day?
All
lizzyrose71
Dec 17, 2010
dumb question.. while it's fermenting, where should it be? warm, dark place?
kuridaisuki88
Jun 04, 2010
i just finished massaging my napa cabbage~ cant wait to eat it! :)
Satchy
Apr 21, 2010
I can't wait to try this. Thank you for posting this recipe.
Cheflandria
Apr 21, 2010
hi achin. just open and close the lid. you can start seeing little bubbles in a day or two - that means it's doing what its suppose to do. Letting it breath just means releasing gas to make sure the jar won't pop!
achin70
Apr 21, 2010
This looks wonderful! Kimchi used to be too strong for my palate, but not anymore. I've definitely acquired a taste for it. Say, how long do you need to let it breathe per day?
Cheflandria
Apr 21, 2010
Yes Hippie. Those jars with rubber on the lids to seal air out. I have those jars to store my nuts and seeds as well.
Hope that helps.
Hippie Chick
Apr 21, 2010
Rubber tight lid? Pls advise :)
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