Red Cabbage Kimchi Recipes

RED CABBAGE KIMCHI

Steps:

• Prepare the cabbage and daikon - Lightly wash the cabbage or peel off the outer leaves if they look a little distressed If you don't remove any leaves, clean the outside of the cabbage gently. Slice the cabbage into strips approx 1/4″ wide. (the size isn't that important, as it's more of an aesthetic decision that anything else). Gently wash the daikon and cut it into strips about 1/4″ x 1/8″ x 1 1/2″. Again, the exact size is more of an aesthetic choice.
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• Toss with salt - Red Cabbage Kim Chi-3Place the cabbage and daikon in a large bowl and toss with the salt. If the quantity of you cabbage and daikon which you use is different, the salt ratio is approximately 1 Tbsp salt for each 1 1/2 lbs of veggies. See Measuring and Using Salt in Fermentations. Let it sit for an hour or so and toss a few times.
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• Prepare the spice paste - Take the ginger, turmeric, garlic, red pepper flakes and onion and mince and combine. I find mixing pastes such as this are easier In a food processor (I use this food processor), but a good old fashioned knife and cutting board works just fine.
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• Add in spices - Once the cabbage and daikon have sat with the tossed salt for an hour or so, combine with the spice paste. Mix well to distribute evenly.
• Place everything in fermenting vessel - Take all ingredients from the bowl including the liquid which may be pooling at the bottom and place in your fermentation vessel. If you're looking for one, I personally recommend this fermentation crock. For a lower cost option, I've also used 1 gallon glass cookie jars.
• Compress - Compress the ingredients in the vessel by pressing down with your fist or one of these pounders which I've really come to love. Your goal is to have the liquid rise to more than cover the ingredients. Place a weight on top of the ingredients. If you use a fermentation crock, then it should come with it's own weights. If you use the cookie jar approach, you can take a large bottle filled with water and use it as a weight or fill a plastic bag with water (be sure it doesn't leak first). If the liquid doesn't yet rise up sufficiently to cover the vegetables, don't fret just yet. Just give it some extra time, perhaps up to 8 hours or overnight. Compress again. If the liquid still doesn't cover it add some water and mix it all up good so the already dissolved salt is well distributed. The more fresh your ingredients are, the more liquid will naturally leach from the veggies.
• Cover - The point of covering it is to keep germs and molds from entering your ferment, while still allowing the ferment to breathe. You don't ever want to cover a ferment tightly until you jar it up and put it in the fridge.
• Wait impatiently - Leave it to ferment for about 3-4 weeks. Other kimchis can take less time to ferment, but the longer ferment is important when working with fresh garlic, ginger, turmeric and onion. If you taste it occasionally through the fermentation period, you'll see how the intensity of those spices settles down over time. The tartness from the cabbage can develop over time too which helps make the overall flavor more complex and appealing. Be cautious to always use clean hands and limit the amount of time the lid is off during your tasting forays as you don't want to introduce mold spores or other microorganisms.
• Jar it up
• Refrigerate - This helps to significantly slow the fermentation.

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

Steps:

• Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
• Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
• Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
• Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
• Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
• Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
• Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
• Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

RED CABBAGE KIMCHI

Steps:

• Cut the cabbage into quarters through its core. Cut the core out of each quarter. Cut each quarter cabbage into 4 sections lengthwise.
• In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine. Use several plates to weigh the cabbage down so it is submerged in the solution. Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
• Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture. Place the drained cabbage in a large bowl and toss it with the sugar. Make sure the cabbage is evenly coated with the sugar.
• Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor. Process until finely minced. Combine the scallions and watercress with the cabbage, then add the grated radish and pears. Toss the mixture to thoroughly combine.
• Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth. Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined. Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid. Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room. (A cooler room will take more time; a warmer room will take less.) The kimchi will be ready when the mixture changes to a uniform purple color throughout. Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
• When the kimchi is ready, pack it into jars and refrigerate. The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment. The kimchi should be eaten within 3 to 4 weeks.

QUICK KIMCHI

Steps:

• Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
• Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.