My Kimchi!

Ingredients
1 Chinese cabbage, weighing 600g
44g sea salt (coarse salt)

Water (not chlorinated water)
1/2 tablespoon very-finely minced garlic (3 cloves)
1/2 teaspoon very-finely minced ginger
1/2 teaspoon sugar
1 tablespoons seafood flavor or water (optional, see Recipe Notes)
1/2 to 2.5 tablespoons Korean red pepper flakes (gochugaru)
120g Korean radish or daikon, peeled and cut into matchsticks
2 spring onions, trimmed and cut into 2.5cm pieces

Instructions
Slice the cabbage:
Cut the cabbage lengthwise into quarters (1/4).
Cut each quarter crosswise into 5 cm-wide strips.
Salt the cabbage:
Place the cabbage and salt in a large bowl.
Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit.
Put the cabbage in a zipper-lock plastic bag of water, or whatever is handy, to keep it submerged.
Leave it out overnight.

Rinse and drain the cabbage:
Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes.

Make the paste:
Combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste.
Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 2 tablespoons).

Combine the vegetables and paste:
Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables.
Leave at least 2.5cm of headspace.
Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days.
You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
Taste a little at this point, too!
When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.
You may eat it right away, but it's best after another week or two.

Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor.
Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood.
Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.
- 40ml white rice vinegar?

Gochugaru Substitute:
Gochugaru is a coarse-grind Korean chile powder made from dried Gochu chiles.
- According to wikipedia, gochugang has a scoville rating of 1,000 - 2,500 - about the same as New Mexico or Poblano peppers.
- Substitute for Gochujang:
Gochujang is a fermented Korean condiment made with red chili, glutinous rice, fermented soybeans and salt.
Per tablespoon - Make a paste of 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar.
This will not replicate the complexity but a similar flavor profile.

Kimchi.

KIMCHI - THE SIMPLE VEGANISTA:
Ingredients

1 medium Napa cabbage, about 2 lbs (savoy, green or any combo works too)
1/4 cup kosher, sea salt or other course salt
6 cups water
3/4 sweet apple (I used fuji), chopped
1/2 small white onion, chopped
1 1/2 inch ginger, chopped
1 – 2 cloves garlic
3 tablespoons Korean chili powder (gochugaru) or 1 tablespoon each cayenne & Hungarian paprika
3 – 4 scallions (green onions), sliced 1 inch

Preparing Cabbage: Quarter cabbage and chop laterally into about 2 inch pieces. Place cabbage in a an extra large bowl or pot. Combine salt with 2 cups of luke warm water, stir to dissolve salt. Pour salt water over the cabbage and add remaining 4 cups, stir to mix. If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage). Give cabbage a good mix every now and then. Let set for 2 hours, up to 12 if you like. I found that 2 – 4 hours was enough and didn’t see much change between the two times.

Make your seasonings: While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth.

In a small bowl, mix the chili pepper with a small amount of water to make a wet paste. You can just as easily blend it with the apple/onion mixture adding a couple tablespoons of water as well.

Mix everything together: Once cabbage is ready, drain water, reserving 1/2 cup, and rinse well. Place cabbage back in large bowl, combine with the scallions, apple/onion mixture and chili paste. Mix well to coat all pieces. Either use your hands (with gloves on pref to protect from the chili pepper) or simply use wooden spoons to toss everything.

Packing: Place the kimchi in glass jars or containers with lid, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Top with remaining juices, add reserved brine if needed to cover vegetables.

Fermenting: Let kimchi set at room temp (or in a cool place like a pantry or closet if weather is extremely warm) for 24 – 36 hours. After 24 hours, open kimchi and pack the mixture down with a spoon (the cabbage will have likely shrunk and you’ll have more liquids). You may notice it bubbling, this is perfectly normal as the kimchi is fermenting. As your kimchi ferments the flavors will develop, taste every 24 hours and place kimchi in the refrigerator once you’re happy with the taste and to slow fermentation, usually after 48 – 36 hours. It should be tangy, spicy and slightly sweet. After moving to the fridge, it’s best used within a month, maybe two.

Makes about 3 – 4 cups.

Notes:

Practice makes perfect with kimchi. You may find you like it more or less spicy. After a few tries you’ll find the perfect mix to suit your taste. Also, how fermented you like your kimchi will take practice as well. The weather will also play a role in how fast/slow your mixture will ferment. Higher temperatures will progress fermentation while cooler will slow it down.

If you’re in a pinch without an apple in sight, use 2 teaspoons of organic pure cane sugar, coconut sugar or sugar in the raw….just the puriest sugar you can find. You may like to add a bit of water to the mix as well, about 2 – 3 tablespoons.

You can also enjoy kimchi fresh right after you mix it and store it straight in the fridge. You may like to experiment by putting half the recipe in the fridge and the other half in the pantry to ferment & sour to see which flavor is your favorite.

Optional ingredients for color and variation: carrots and/or daikon radish (grated or julienned), about a 1/2 cup of each. If using these, add to cabbage when mixing scallions and wet mixtures together.

If using savoy or green cabbage, quarter cabbage, remove core and roughly slice.

If you don’t have glass jars, plastic containers with lids will work just as well. If you have too much room, more than and inch, place plastic wrap over top but sinking it close to the surface of the kimchi and cover with lid.

How To Make Easy Kimchi.

An oriental version of sauerkraut!
- Fermented food: everything you need to know for your health - Telegraph
Kimchi is pretty easy to make, although everyone has their own take on it.
...it’s “a flavour bomb”.
It’s certainly pungent, vibrant and an acquired taste.
“Kimchi is packed full of antioxidants and has 1000 times more lactobacillus than yogurt so it’s amazing for your gut and digestion.”
The live bacteria or probiotics contained in fermented foods are certainly great for our digestive tracts – they restore the proper balance of bacteria in gut (diminished from years of gobbling antibiotic drugs and chlorine-laced tap water); are rich in enzymes, vitamins and nutrients; and because they’re already breaking down, ferments are easier to digest and help the digestive system run much more smoothly.
In that respect, eating fermented foods is a bit like having an oil change for your stomach.
Their Russian dish beet kvass with beetroot slices with salt is said to purify the blood and improve liver function; their sauerkraut is pitched as "perfect for brain health and a combatant of depression and anxiety";

- How To Make Easy Kimchi - Recipe | The Kitchn:
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor.
Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood.
Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

- Kimchi | Vegetable Recipes | Jamie Oliver
Tips: Gochugaru is Korean red pepper powder.

Inside the Spice Cabinet: Gochugaru — Spice Intelligence | The Kitchn
Daikon is a white radish, also called mooli, and can be found at Asian grocers.

- Kimchi Recipe - NYT Cooking
with soy sauce and fish sauce.
"You don’t need stoneware crocks or special jars to make kimchi.
You do need a large bowl and multiple containers.
When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving,
“Tart and Sweet” by Kelly Geary and Jessie Knadler.
The carrots are not strictly traditional, but I particularly like their crunch.
Some people like their kimchi “new,” and some let it get really funky.
Refrigerated and covered, it lasts indefinitely.
I eat it many ways: finely chopped with steamed rice, fried eggs and Japanese sesame salt; stirred into chicken noodle soup; on steak, mixed with fresh watercress.
In Korean food, it’s ketchup, mustard and relish, all in one."

- Homemade Vegan Kimchi Recipe | Serious Eats by J. Kenji López-Alt.
Note: This kimchi will get more and more sour as it ages.
It can be eaten immediately, but is optimal at around 3 weeks.
For a more traditional kimchi, replace the miso paste with 1/4 cup fish sauce or 2 tablespoons jarred brined tiny shrimp.
It's normal for the kimchi to produce lots of gas as it's fermenting.
Your jar's lids may pop open when you open them and bubbles may appear in the liquid.
Do not be alarmed.

- Kimchi Recipe - David Lebovitz

- How to make kimchi in 5 easy steps | MNN - Mother Nature Network
...fish sauce, adds a savory dimension to kimchi.

- Easy Vegan Kimchi | Minimalist Baker Recipes
I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to.
- just went with standard red pepper flakes.

- Recipe with Kimchi:20 Ways To Get Your Kimchi Fix | The Huffington Post

Kimchi.

Cooking in Common: Korea's kimchi addiction catches on in the West - SFGate
Betelnut's Cabbage Kimchi recipe:
Betelnut chef Alex Ong recommends making the kimchi marinade 1 day ahead to allow the flavors to blend.
Ong uses the relatively mild Basque chile pepper (piment d'espelette) because he likes its flavor; if you use substitute cayenne, which is hotter, you will need less.
Start with the suggested amount of cayenne and add more to taste.

Makes about 2 quarts or 2 litres.
Ingredients:
4 pounds/2kg Napa cabbage, in 1-inch/2.54 cm pieces
1/4 cup kosher salt
The marinade:
3/4 cup unseasoned rice vinegar
6 tablespoons Korean hot pepper paste (gochujang), see Note
2 tablespoons finely minced garlic
1 tablespoon coarse Korean red chile powder
1 tablespoon Basque chile pepper (piment d'espelette) or 1/2 teaspoons cayenne pepper (or more to taste)
1 tablespoon grated or finely minced ginger
Instructions:
Toss the cabbage with the salt.
Put salted cabbage in a sieve or colander.
Set it over a bowl, then put a weight on top of the cabbage, such as a plastic bag filled with water.
Let drain at room temperature for 24-48 hours.

Make the marinade, preferably 1 day ahead:
In a bowl, whisk together the rice vinegar and hot pepper paste.
Add the garlic, chile powders and ginger.
Whisk to blend.
Working with a little cabbage at a time, squeeze between your hands to remove excess liquid.
Transfer to a bowl.
Add marinade and toss well to coat all cabbage evenly.
Transfer to an airtight glass container and refrigerate for at least 4 days before serving, keeping tightly covered.
The kimchi will last for up to 3 weeks in the refrigerator.

Asian pear variation:
Peel 1 large Asian pear and cut into 3/4-inch cubes.
Toss with enough marinade to coat evenly, about 2 tablespoons.
Serve immediately, if desired, or refrigerate and serve within 1 day.
Sprinkle with coarse sea salt just before serving.
Note:
Piment d'espelette is Red Chili Pepper Powder from France.
Korean hot pepper paste (gochujang) Just Make It Yourself: Red Hot Chili Paste | DIY Korean Food.
What Can I Do With a Tub of Korean Red Pepper Paste? — Good Questions | The Kitchn.
Due to the nature of this recipe, an accurate analysis is not possible, however recipes containing fermented products such as kimchi will contain a significant amount of sodium.
Those ingredients can be adjusted to taste.

Kimchi.

Fermented kimchi reduces body weight and improves m... [Nutr Res. 2011] - PubMed - NCBI:
Kimchi is a traditional fermented Korean food that has garnered international interest due to its various beneficial effects.

- Kimchi : The Ultimate Kimchi Recipe.

- Kimchi Omelet | David Lebovitz:

- Fermented food: everything you need to know for your health - Telegraph
'via Blog this'

How To Make Easy Kimchi.

How To Make Easy Kimchi - Recipe | The Kitchn
How to Make Cabbage Kimchi

Makes 1 Liters/1 quart
What You Need
The Ingredient List:
1 medium head (1 kg/2 pounds) Chinese cabbage/napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 spring onion/scallions, trimmed and cut into 1-inch pieces

Equipment:
Cutting board and knife
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation

Preparation Method:
Slice the cabbage:
- Cut the cabbage lengthwise into quarters and remove the cores.
Cut each quarter crosswise into 1.5 cm/2-inch-wide strips.
Salt the cabbage:
- Place the cabbage and salt in a large bowl.
Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage.
Put a plate on top and weigh it down with something heavy, like a jar or can of beans.
Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes.
Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Make the paste:
- Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste.
Mix in the red pepper flakes/gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste:
- Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly:
- Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar:
- Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables.
Leave at least 1 inch of headspace.
Seal the jar with te lid.
Let it ferment:
- Let the jar stand at room temperature for 1 to 5 days.
You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready:
- Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.)
Taste a little at this point, too!
When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.
You may eat it right away, but it's best after another week or two.
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor.
Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood.
Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.
For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.