Paul Wartman of Many Rivers Permaculture has created this video which explains how to make kimchi step-by-step. Kimchi, a traditional Koren side dish, is a great way to preserve veggies and has many noted health benefits. The recipe is included at the end of the video and below.
Paul Watman's Kimchi Ingredients:
1 nappa cabbage (or any type of cabbage)5 cups of water + 1 cup of salt (+ 3 tbsp for in between the leaves)2 carrots2 kale stalks1 cupof daikon radish1 bunch of green onions
1/2 bulb of garlic1 ginger root1 small apple1 tbsp of crushed cayenne pepper4 tbsp of Bragg's soy sauce1 tbsp sea salt
**Ingredients may be altered to suit your preference! Don't hesitate to get creative and mix different combinations. The Paste can also be altered to suit your taste buds!
This is how it's done:
1) Wash and quarter the cabbage. Place cut side down in a big pot or bowl. Add 5 cups of water with 1 cup of salt dissolved. Sprinkle salt in inner leave folds. Press down and let soak for up to 3 hours. Flip and let soak for 1 hour (optional). Cover with breathable cloth.
2) Drain salt water from cabbage and rinse with water 3 times.
3) Chop up all veggies (including cabbage) and add to the pot.
4) Process all ingredients for paste in a food processor or chop finely.
5) Add paste to veggies and mix by hand (use gloves if hands are sensitive - the cayenne pepper sure is hot). Make sure to cover all surfaces of cabbage and veggies. A little squeezing will help to release juices.
6) Press into glass/ earthenware jars making sure to leave no air bubbles. There should be a layer of kimchi juice covering the surface of the veggies. Add a little brine water if needed. Leave at least 1 inch from the lid.
7) Seal the container to that you can create an anaerobic (oxygen-free) environment.
8) Let ferment for 2-3 days for fermented product or enjoy fresh. Then pop it in the fridge and it will keep (for)ever a long time.
9) Don't forget to have fun and experiment with different combinations!!
EAT YOUR DELICIOUS KIMCHI!!