Good morning, my apologies for posting a little later than normal, I’ve been pretty busy this morning trying to raise money for ATX Kids Club, a local nonprofit that promotes education through adventure-based learning. Today is the I Live Here I Give Here Amplify Austin Day, which is the largest day of giving here in Austin, TX. If you’re feeling so inclined, by all means, feel free to donate here. No amount is too small.
Now, let’s get down to fermented business…
The day has finally come and I am over the moon to share with you that my first batch of kimchi was a success! Not only a success but the best batch of fermented goodness I’ve made thus far. In fact, I think I’ve eaten a third of it already, with a little help of course. I will most definitely be making another batch of this soon in a matter of days.
- 2 heads of Napa Cabbage, quartered and chopped in 2″ pieces
- 2 bunches green onions/scallions, chopped into 1/2″ pieces
- 1-2 daikon radish, shredded
- 5 tablespoons ginger, minced
- 6 cloves garlic, minced
- 3 tablespoons of sea salt
- 3 tablespoons sugar
- 6 tablespoons fish sauce (if vegan or vegetarian, just use water and replace with an extra tablespoon of sea salt)
- 10 tablespoons Korean red pepper flakes (gochugaru)
- After chopping cabbage, mix with sea salt to let sweat while prepping all other ingredients.
- In a large bowl, then mix all other ingredients and transfer to fermentation crock.
- Press mixture down and place weights on top.
- Set in a cool, dark place for 1-5 days. (I did the full 5 days)
- Make sure to check and turn the kimchi daily with clean hands or utensils.
Note: if you’re wary of anything spicy, do not fear. The brilliant red is deceiving. This is mild in flavor with no zing at all.
If you have any questions, don’t hesitate to contact me.