My sauerkraut was such a raving success that I became inspired to make some kimchi. Kimchi is a cabbage pickle that is a mainstay in the Korean diet. Besides its probiotic qualities, it is also loaded with vitamin C.
This recipe is adapted from the one in Wild Fermentation. Kimchi is crunchy and delicious and we eat it at almost every meal.
To make one quart, you will need:
1 pound napa cabbage (also called Chinese Cabbage)
1 daikon radish
3 cloves garlic
3 Tablespoons fresh grated ginger root
We use napa rather than conventional cabbage, because the napa has a thinner leaf, giving a lighter texture to the finished product.
|This is a daikon radish that I purchased at my local food co-op.|
It was grown right here in Northeastern Connecticut.
(Sorry about the ruler, it's the only one I could find.)
You can see that the radish is a hefty 13 inches long!
Grate the carrots and mix the radish and carrots into the cabbage. I find that it's easier to mix the vegetables in the large bowl than in the crock itself.
Place the brine and the vegetables in a crock or food-grade plastic bucket.
When the ferment has reached the desired tanginess, remove the smaller jar or baggie and replace with a conventional lid. Store the kimchi in the refrigerator for up to three weeks. Enjoy as a condiment with meals, or pack right into a sandwich or wrap!