Home Fermented Kimchi Recipe. Hawaii has an amazing mix of cultures and foods. Kimchi is one that I fell in love with and kept asking for more. Kimchi out of a bottle doesn't do it for me, so I learned how to ferment it myself, which keeps all of the probiotics alive and well. Checkout this video to find out all you need to ferment kimchi at home.
What you will need:
Fermenting lids + Airlock : https://amzn.to/2KUE1q5
Korean Chili Flakes : https://amzn.to/2INkNGw
3 lbs Napa Cabbage
1 cup Daikon
1 cup Carrots
2 Tbsp Ginger
2 Tbsp Garlic
3 - 4 Green Onions
1 Tbsp Salt
3/4 cup Korean Chili Powder : https://amzn.to/2INkNGw
2 tsp Fish Sauce (optional)
Chop up the napa cabbage into bite size pieces, wash, and put in a bowl. Add the salt on top and set aside. Cut the daikon and carrots into matchsticks. Chop up the green onions, garlick and ginger.
Squeeze the napa cabbage with your hands until a brine forms in the bottom of the bowl. The color and consistency of the cabbage will change. Add the remaining ingredients and mix.
Put as much of the kimchi in a 1/2 gallon jar as you can fit and press down making sure the kimchi is covered by the brine. Top it with the jar lid and airlock. Put in a cool 65 - 70 degrees F location for one week. Stores well in the refrigerator for up to a month.
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