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Kimchi also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish that I am in love with...also supposed o be very good for the digestive system. All them nasty little fermentation bugs tend to keep things moving I guess
Decided to get a batch going now that outside weather is upon us...I can eat a couple gallons of the stuff myself over the course of the summer.
This is a recipe that I got from Beer B Que (may he rest in peace) a while back with a slight change or two.
First I took two nice Napa cabbages and washed them, cut the cores out and chopped into about 2" pieces. Then placed them in the largest non-reactive mixing bowl I had.
The container must be non-reactive...remember, we're fermenting here.
Chopped a bunch of scallions into 2" pieces and sliced lengthwise a couple times and added them.
Peeled a good sized hunk of fresh gingerroot and grated up about 1.5 Tbsp and added it.
Made a brine out of 3 Tbsp pickling salt per 6 cups of filtered water and poured it over the whole mess until it was covered. I was making a large amount, so it took two batches of brine.
Pour the brine over , put a heavy plate on top to keep the cabbage immersed and let it sit for 12 hours.
After 12 hours, I drained the cabbage, reserving the brine and mixed it with 3 Tbsp Asian hot red pepper flakes and some granulated garlic, and packed it in a large sterile jar.
I poured enough brine back over the cabbage to just cover it, the place a plastic bag on top and filled it with the remaining brine. This will keep a tight seal over the brine, yet still allow the gases of fermentation to escape.
Now I'll let it "sour up" for a few days...until it gets to the point I want then just stick it in the fridge ...it will last all summer unless I eat it all first, which is more than likely...kimchi is great on a burger.
I will update the post as the fermentation progresses.
Decided to get a batch going now that outside weather is upon us...I can eat a couple gallons of the stuff myself over the course of the summer.
This is a recipe that I got from Beer B Que (may he rest in peace) a while back with a slight change or two.
First I took two nice Napa cabbages and washed them, cut the cores out and chopped into about 2" pieces. Then placed them in the largest non-reactive mixing bowl I had.
The container must be non-reactive...remember, we're fermenting here.
Chopped a bunch of scallions into 2" pieces and sliced lengthwise a couple times and added them.
Peeled a good sized hunk of fresh gingerroot and grated up about 1.5 Tbsp and added it.
Made a brine out of 3 Tbsp pickling salt per 6 cups of filtered water and poured it over the whole mess until it was covered. I was making a large amount, so it took two batches of brine.
Pour the brine over , put a heavy plate on top to keep the cabbage immersed and let it sit for 12 hours.
After 12 hours, I drained the cabbage, reserving the brine and mixed it with 3 Tbsp Asian hot red pepper flakes and some granulated garlic, and packed it in a large sterile jar.
I poured enough brine back over the cabbage to just cover it, the place a plastic bag on top and filled it with the remaining brine. This will keep a tight seal over the brine, yet still allow the gases of fermentation to escape.
Now I'll let it "sour up" for a few days...until it gets to the point I want then just stick it in the fridge ...it will last all summer unless I eat it all first, which is more than likely...kimchi is great on a burger.
I will update the post as the fermentation progresses.
Dern youngest son....ate a whole quart...then half a bag of Oreos...& then a Bahama Momma sausage...omg...he cleared the hangar out! 
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