This Basic Cabbage Kimchi couldn’t be simpler. It requires just four ingredients, and just a little time to produce a lovely tangy and fiery condiment
Course: Appetizer, Banchan, Side Dish
Keyword: Cabbage, Chili Paste, Fermented, Pickle
Author: John Thompson
1medium head of Napa Cabbage;
2or 3 Scallionscut into 3-inch sections;
1/8cupof coarse Saltnon-iodized preferred;
3 - 4TbspGochujangas much or as little as you like.
First, quarter your cabbage and cut each quarter into 2, or 3-inch sections (more or less);
Toss the cabbage and scallions together with the salt and massage the mix a little to work in the salt. Set this aside for at least a few hours.
Once the cabbage is wilted and nicely softened, you will see that the mix has thrown off a lot of liquid. You can pour this off.
Pack the mix into a suitable container for fermentation. During this process, the volume of the cabbage and scallions will appear to diminish and more liquid will accumulate. Stir and press down as necessary to keep the top layer moist.
Let the Kimchi sit in a cool room for about two to three days until the product begins to emit the characteristic sour aromas of fermentation. You may also ferment for a longer period for a much sharper result.
Add the Gochujang to your ferment and stir well. You may wish to adjust the amount based on the saltiness of your Gochujang, and your fermented cabbage.
You may eat the Kimchi virtually immediately at this point, or you can store in the fridge where it will keep for an extended time and may often improve with a little ageing.
A Basic Cabbage Kimchi https://sybaritica.me/basic-cabbage-kimchi/