Kim-Chee

My mom is heading back to West Virginia, I thought I would send her back with something special...so we made some kim chee
or kimchi.

This is a traditional fermented Korean food using various seasonings and piles of napa cabbage as a main ingredient. I am not a kimchi connoisseur, but I came into acquaintance with it on my fermented foods trip last summer. I made a few batches and realized that this could stay in my fridge as a staple easy.

 I make mine without fish sauce, and just enjoy the fermented sweetness of the napa cabbage, garlic and ginger.

It is easy to make, as well, less thought consuming as sauerkraut, as it makes in a day. This time I opted out of leaving it on the counter as directed by the Wild Fermentation guy. But with only me as the consumer it has lots of time to activate and ripen. My kids say they like it but then politely refuse when I offer a bite...I think they just like to say "kimche". 

 And here is what we did:

 Chopped up piles of vegetables...ok, again I didn't weigh anything but this is basically how much:

• 1 huge head of Napa Cabbage, chopped diagonally
• 5 carrots, sliced
• a full bunch of scallions, sliced length wise
• 1/3 head of cauliflower, sliced thinly, in large pieces (my favorite part)
• a handful of kale(my mom's idea...mine was to throw in some lentil sprouts but she wouldn't have it)

Place in a large bowl and add :

• Brine water ( 2 quarts water plus 8 TBS salt)

The vegetables may not fit at first, but they get so soft and pack down quite a bit under the plate and weight.

Let set this way over night or a few hours.

Now you can make the spice mi:x:

• 6 Tbs grated fresh ginger root
•  6 cloves of garlic
• 1 tsp red pepper flakes or chopped hot peppers to suite desired heat 
• paprika (Mama opted out of this)

Drain the brine off.

Add the seasonings and mix very well.

Pack tightly in a suitable jar, and cover with water (or some of the brine if the vegetables aren't too salty). Put a lid on, loosely, so that air can escape, or use a plastic bag full of water set into the jar mouth.

Let this sit out on the counter for a few days and sample regularly. When it has the desired flavor store it in the fridge. Mine was good for over a month...until it was gone!

I made a simple soup and added kimchi just before serving. This is delicious just as a vegetable side or as a condiment for an oriental meal. Here on the homestead, I plan on enjoying mine between whole wheat bread and a piece of goat cheese!

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