Hey folks! I’m back from my weekend in Seattle. It was so much fun! I love the city, and more so seeing my bestie and her new hubby-to-be. I’ll have some pics for you later on in the week.
Before I left, I started a little fermenting project, spicy kimchi. I’ve written about the book D.I.Y Delicious before. It’s a great resource for making everyday stuff, like yogurt and ketchup, from scratch. I opted to try the kimchi recipe since the Hubs LOVES kimchi, and all things spicy. Its still fermenting, but I’ll let you know how it tastes in a day or two!
Spicy Kimchi recipe from D.I.Y Delicious
2 1/2 c. plus 1 T. kosher salt
1 head napa cabbage, untrimmed (about 2 1/2 lbs)
1/2lb daikon radish, peeled and grated on the large holes of a box grater
2 green onions, finely chopped (green and white parts)
1/4 c. mild ground Korean red pepper powder
2 garlic cloves, finely chopped
one 1-inch piece of fresh ginger, peeled and finely chopped
1 T. soy sauce
1 T. sugar
1 1/2 t. sesame oil
1 t. toasted white sesame seeds
Dissolve 1 1/4 cups of the salt in 2 quarts of water. Test the proper amount of salt by gently placing an egg in the water. If it floats, the salt solution is perfect. If it sinks, add a little more salt.
Peel just the outer leaves from the cabbage and discard. Leaving it untrimmed, quarter it lengthwise through the root end, so the root holds each quarter together. Sprinkle 1 1/4 c. more salt between the cabbage leaves. Starting from the outer layer, life each leaf and sprinkle salt on it, dividing the salt evenly, so each layer of of cabbage is salted. Put cabbage in salted water and place a weighted plate on top to keep if fully submerged.
Toss the grated radish in the remaining 1 T. salt and let it drain in a colander while the cabbage soaks in the water bath. The cabbage should soak until the heavy white parts of the cabbage closest to the root are pliable but not mushy. Try bending one or two leaves. If they break, the cabbage hasn’t soaked long enough. It should take 3 or 4 hours, depending on the room’s temperature.
Remove cabbage from salted water and rinse it thoroughly under running water several times (very important or your kimchi will be too salty) Squeeze lightly and place the cabbage quarters, root side up, in a colander to drain. Drain for 1 hour. Rinse radish, squeeze out excess moisture, and continue to drain it.
Meanwhile, in a large bowl, combine the onions, red pepper powder, garlic, ginger, soy sauce, sugar, sesame oil, and sesame seeds.
Squeeze drained cabbage to remove as much water as possible. Slice the cabbage crosswise into pieces 1 to 1 1/2 inches wide. Add them to the bowl with the seasonings. Add the drained daikon and toss to coat thoroughly.
Transfer the kimchi and its juices to a 1 quart, wide mouth mason jar and push it down with a wooden spoon. Fasten the lid and let it sit undisturbed at room temperature for 4-6 hours, depending on the warmth of the room. Refrigerate for 2 to 3 days to let the flavors develop before eating. It keeps, refrigerated, for several months