I’m constantly snacking on the Publix brand kimchi and I like my food pretty spicy, so I made an attempt at a spicier homemade batch. I bought everything at a local Korean market and whipped this up tonight. The jar is to share with some coworkers who also enjoy the dish.
I made this first batch a touch saltier than I intended, but next time, I’ll use less kosher salt and rinse the cabbage in the water bath more thoroughly and for a longer period of time.
Hopefully after a few days fermenting on the counter, the radish will have absorbed some of the saltiness and the ferment will mellow it out a bit.
I used this recipe: https://twoplaidaprons.com/traditional-napa-cabbage-kimchi/
by MorbidKnits
6 Comments
sorry, salty kimchi is illegal. I’ll have to confiscate all that, thanks
if you want to control the amount of sourness, room temp fermentation for a bit and then move to the fridge. a game changer for me!
I also upcycle and reuse glass pickle jars! It just makes sense to me! Kimchi look like it’s going to be yummy! I love that I see salted shrimp sauce and glad you didn’t skip on this! It’s not required, but I like to use a combo of fish sauce and shrimp paste/sauce because I think it tastes betteri!
If after a week it’s too salty just get another daikon and cut big chunks and stick a few in the batch. No salt. Just washed peeled and cut.
It absorbs the salty brine and release liquid to lower the salinity of the rest
Best part is you get kimchi and sukbakji at the same time.
Instead my cabbage was totally unsalty after waiting 2 hours in brine, i had to add some fine salt. It was my first time…
Wish you luck on success! I personally love kimchi!