(Day 54 – 312 To Go) February 23, 2008
Today is the last Saturday of the month, which means it is the day of Raw Denver’s monthly rawluck! Today I am trying my tweaked kim chee recipe. We’ll see how that flies. This time I shredded the cabbage and grated the daikon radishes and carrots. Preparing the vegetables in the food processor made it take less than half of the time it did on the first go around. Below is the revised recipe:
3 lb. Napa cabbage – shredded
3 lb. daikon radish – washed and grated
6 carrots – washed and grated
15 green onions
8T + 1T Celtic Sea Saltsalt
6 T finely minced ginger
5 T finely minced garlic
1 T cayenne pepper, ground
2 T red chile flakes
This is a 2-Step recipe
First step:
In a stainless pot, mix 1 gallon of water, and the 8T salt until dissolved. Add cabbage, daikon & carrots and weight lightly with a plate to cover. Soak 12 hours at room temperature.
Second step:
Drain cabbage, etc., reserving the salt water. Mix ginger, garlic, cayenne, chile flakes, scallions & remaining 1T salt in bowl or food processor. Toss the cabbage, etc. w/ the spices. Place in four quart jars (make sure your jars have lids) – Cover w/ retained salt water (you won’t use it all), leaving 1 inch of space at the top. Loosely cover with lid (after 24 hours tighten the lid) and ferment at room temp. for 3-7 days.
I’ve been getting workable results at three days of fermentation. I’m testing to see how longer fermentation affects the flavor. I’ll get back to you on this.
