Homemade Kimchi
Recipe adapted from Foodie with Family.
Type: Fermenting
  • 3-8 pounds Napa cabbage (I used 2 heads about 3lbs each)
  • 2 bunches green onions, roots trimmed
  • 2-3 large carrots, peeled, thinly julienned
  • ½ cup kosher salt
  • ½ cup *Korean chili powder
  • 15-20 cloves garlic, peeled
  • 4-6 inches ginger, peeled, roughly chopped
  • 1 tablespoon fish sauce
  • Unsweetened pear juice (or unsweetened apple juice)
  • 4 tablespoons red or white miso paste
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  2. *Korean chili powder is completely different from Mexican or American chili powder (so no substitutions!). Make a trip to your local Asian or international market and look for Korean red pepper powder. You can also order it online.
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  4. Slice the Napa cabbage in half (the long way), and cut off the core. Then slice it again into quarters.
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  6. From there you can chop it up into squares (about 2”-3”) and pour it into a large bowl.
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  8. Next julienne-cut the carrots and add them to the cabbage. (If you need a refresher on how to properly julienne, I recommend watching this video).
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  10. Pour the salt over the top and use your hands to massage it into the cabbage until it starts to soften and wilt.
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  12. Cover with cold, chlorine-free water and let soak for at least 1.5 hours.
  13. Pour the cabbage/carrot mix into a colander to drain the brine. Then transfer back to the large bowl and set aside.
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  15. Now it’s time for the fun part! First cut off the white parts of the green onions (reserving the green parts for later) and throw them into a food processor along with the garlic, ginger, miso paste and Korean chili powder.
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  17. Pulse until it’s relatively smooth then add the fish sauce and a few tablespoons of pear juice. Pulse again to incorporate. The result should be a red-hot chili paste.
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  19. Next, chop up the reserved green onions and add them to the carrot/cabbage mix. Pour the chili paste combo over the top, and then wearing gloves, massage the paste into the cabbage mix until fully mixed and incorporated.
  20. Pack into canning jars. Really cram it in there! Then place the lid over the top without screwing it on. Place the jars onto a rimmed baking sheet or dish and let it sit at room temperature for 72 hours, until bubbly and fragrant (the baking sheet/dish will catch any drips that might bubble over). Once a day, insert a clean butter knife into the jars to release any air bubbles. If needed, pour in some **extra brine to keep all the vegetables submerged.
  21. ** To make extra brine combine 1 cup warm, chlorine-free water with 1 teaspoon kosher salt
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  23. At this point it is ready to be refrigerated and eaten! The longer it sits, the stronger the flavors will become!
I decorated my jars with custom canning labels and gift tags in the style Morocco.
Recipe by Party Inspiration at https://www.evermine.com/blog/homemade-kimchi-recipe/