Kimchi: Fermented cabbage and vegetables with various Korean spices.
Kimchi is great on Bibimbap!
1 medium to large napa cabbage.
1
Cut it in half, then into quarters and remove the core.
2
Cut into 1-2 inch pieces and place in a very large bowl.
3
Massage 1/4 cup of non-iodized salt into your cabbage.
4
Cover your cabbage with filtered water and let it sit for 1-2 hours.
5
2 Tbsp. fish sauce, 1 Tbsp. Korean red chili powder, 1.5 tsp. grated ginger & 1 Tbsp. minced garlic.
6
Rinse your cabbage thoroughly. About 3 times through.
7
1 cup matchstick carrots, 6-8 scallions (cut into 1-2 in. pieces), & spice paste. And 3-4 jars.
8
Mix together with food-safe gloves. Pack into your jars, leaving an inch or so of room at the top.
9
Let the jars ferment for 1-5 days. "Burp" your kimchi each day!
10
Enjoy your kimchi for up to 6 months in the fridge!
11
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What you'll need
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Red Boat Fish Sauce
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Korean Red Chili Pepper Powder
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San Francisco Salt Co. Sea Salt
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Vinyl Food Safe Gloves
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Fermentation Jars
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16 oz Ball Mason Jars
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