Thursday, May 7, 2015
24 Hour Kimchi
1 head napa cabbage about 7-8 cups coarsely chopped
1-2 carrots, peeled and thinly sliced
1 green onion
2 tablespoons salt
6 cups water more if needed
2 cloves garlic
1 teaspoon grated ginger
2 tablespoons sriracha with 1 tablespoon water or kochijn paste with 1 tablespoon water or 1 tablespoon cayenne (I used sriracha)
3 tablespoons rice vinegar
1/4 black pepper
In a large bowl, combined the cabbage, carrots, and green onions. Add the salt and water. Place a plate inside the bowl to hold the veg under the water. Set aside for at least 4 hours.
Drain the water, you can lightly rinse the veg if you wish.
In a small bowl, mix garlic, ginger, cayenne mixture, vinegar and pepper. Add to the veg and mix well.
Add the veg to glass jars cover and let it ferment overnight. Taste and adjust the seasoning if needed. Store in the glass jars in the fridge. The Kimchi will keep fermenting in the fridge slowly. The Kimchi will keep for up to several weeks.