Recipe and photos by Philly Markowitz
Finished Kimi Chi w/Rice
This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –
if you have a glass gallon jar it will be the perfect size to hold the batch.
As the recipe makes a gallon, it’s great for hostess gifts and parties. Or, you can change the number of servings on the selector below, and the site will automatically divide the recipe for you.
Easy Kim Chi
Units: Metric US Imperial
While napa is brining, prepare the sauce.
Bring water to a boil and add rice flour (if available), cornstarch, or leftover rice.
Simmer for about 5 minutes. If you need to start with fresh rice, cook until soft (about 20 minutes).
Remove from heat. Blend until smooth if needed.
Add sugar. Allow to cool.
Coarsely chop and rinse the cabbage, put in the largest bowl or stock pot you have.
Sprinkle salt on top and toss to distribute. Put a plate on top to weigh the cabbage down.
Let napa sit for 2 hours in brine, turning every half hour or so.
Chop the additional vegetables and set aside.
Prepare seasoning ingredients for sauce, add to sauce when it is cool to the touch.
Blend sauce and seasonings until they are a smooth paste.
After two hours, rinse the cabbage and shake out as much excess water as possible.
Toss in the additional vegetables, then pour in sauce and toss to coat evenly.
Pack into a large, clean jar with something to weigh the kim chi down on top.
Put the lid on (but don't tighten it) andlet the kimchi sit on the counter for about 3 days.
Once a day, compress the kimchi so everything stays moist and air bubbles are released.
After three days, give it a taste.
If it is fermented enough for your palate, put it in the fridge. If not, give it another day or 2 on the counter.
Enjoy! This will last for 4-6 weeks (by then it will be very tangy but