Kim Chee #6
Submitted by higgs51
Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThis Korean-inspired kimchi goes beyond just napa cabbage. Daikon radish, cucumber, and turnip join the mix, giving each jar a variety of textures from crisp to crunchy. Everything gets salt-brined overnight, rinsed, julienned, and packed with garlic, fresh ginger, chili flakes, and a splash of soy sauce.
The overnight salt brine is where fermentation starts. It pulls water from the vegetables, wilts them just enough to absorb the spice paste, and creates the salty environment that encourages good bacteria. Rinsing afterward removes excess salt so the finished kimchi isn’t unbearably salty.
Three days in the fridge before opening gives the flavors time to develop. Flipping the jars daily distributes the spices evenly. The longer it sits after that, the tangier and hotter it gets.
Kitchen Tips
- Cut all vegetables into a uniform julienne. Even pieces ferment at the same rate and look better in the jar.
- Use coarse salt, not iodized table salt. Iodine can inhibit the fermentation process.
- Pack the vegetables tightly into jars and make sure the liquid covers them. Exposed vegetables can develop mold.
- The heat builds over time. Start mild with the chili flakes; you can always add more next batch.
Variations
- Use tamari instead of soy sauce for a gluten-free version.
- Add Korean chili flakes (gochugaru) instead of regular red pepper flakes for a more authentic, fruitier heat.
- Toss in sliced carrots or radishes for even more variety in each jar.
Ingredients
Directions
Peel daikon, cucumber and turnip, and slice ¼ inch thick.
Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl.
Between layers, liberally sprinkle with ½ cup salt.
Cover with water and place a wide plate or pot on top to submerge them.
Leave overnight or at least 12 hours.
Drain and Rinse vegetables in a colander.
Julienne each vegetable into a uniform shape.
return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water.
Toss to combine. Spoon the vegetables with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I’ve come. beware ‘kim chee’ spices in oriental food stores, as they most likely have MSG in them.
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