(Day 38 – 328 To Go) February 7, 2008
Today I prepared a batch of kim chee. I hope it’s yummy. Here’s the recipe I used:
3 lb. Napa cabbage – chopped coarsley
3 lb. daikon – peeled, sliced ½ thick & either halve or quarter the slices depending upon the circumference of the radish
6 carrots, peeled @ sliced ¼ inch thick
15 scallions coarsely sliced
8T + 1T Celtic Sea Saltsalt
6 T finely minced ginger
5 T finely minced garlic
3 T cayenne pepper, ground
This is a 2-Step process
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 @ room temp.
Second step:
Drain cabbage, etc., reserving the salt water. Mix ginger, garlic, cayenne, 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 ½ inch headspace. Loosely cover with lid (after 24 hours tighten the lid) and ferment at room temp. for 3-7 days.
