Fiery. Cleansing. Delicious. Healthy…Kim Chi
2 head Napa Cabbage
1½ cup Sea Salt/Himalayan Salt
1 head Garlic
2 tablespoon Ginger, Grated
1 head Scallion
1 cup Dried Red Pepper Flakes (Coarse)
Make V-cuts in the bottom of your cabbage in order to get the core out. After that you can chop (or not chop) the cabbage however you would like. I prefer 1 inch X 2 inch strips. Fill a big reservoir with about 8-10 cups of pure yummy water and mix in the salt to make a nice brine. Place the Cabbage in the brine and make sure it is all submerged. Work the cabbage in the brine for a few minutes. Put some love into the cabbage! Cover and let soak for 4 hours. While you wait you can prepare the pepper paste. Peel the garlic and throw it in the food processor with the ginger, scallion, and red pepper. Whiz it up (add a little water if need be) and tah-dah you have a wonderful spicy paste. Drain the Cabbage and rinse atleast once to get any excess salt off. Now comes the most fun…Dump the paste on top of the cabbage and work it into the leaves. You may want to start with a little less paste and add more as you go, too much paste can throw the final product off balance. Massage the cabbage with the paste and spread everything around evenly, it’s ok if a little bit of water and juice come out of the leaves, they’ll just contribute to the overall lactobacilli juice. Once that is all mixed up get a big sealable jar (that is sterilized!). Stuff the seasoned cabbage into the jar. Ideally you want to have a jar that is just barely big enough to hold all the cabbage. I don’t have the exact size of the one I use at home, but I will find out and post. Stuff the cabbage in, really really stuff it. This process is anaerobic so you want as little oxygen as possible in the jar. Seal the jar and let sit at room temperature for 3-4 days. Throughout the fermentation the jar might talk to you a little bit with burps and squeals, don’t worry it’s doing what it needs to. After a few days check the contents, if you know what kim chi tastes like then you will know if it’s done. If you have never had kim chi before it is difficult to explain exactly what good fermented kim chi tastes like…it is rather indescribable. Enjoy the love you put in!