02 March 2011



Being of Korean birth, this stuff runs through my blood. I cannot get enough of fermented cabbage.
Back on 10 February, I posted my recipe for "Working man's Kimch'i" or "Kimch'i-kraut" which was a cheater's way of making something similar to Kimch'i. Today, I post my recipe for his big brother, quite possibly one of the best things I make (because of the emotional attachment or birth ties). Now, Kimch'i can be made with a variety of different ingredients, Napa cabbage, Bok Choy, Cucumbers, Zucchini, etc. Most of the time I make my kimch'i with Bok Choy because it's easier to come by at my local grocery store, and that is the what this recipe consists of.
The recipe used this time:
Main part
1 head of Bok Choy (or Napa Cabbage)
2 carrots
1 large daikon raddish (julienned)
Saline bath
about 6-7 c water
4 T kosher salt
Seasoning liquid
about 2 T water
2 walnut-sized pieces of ginger (peeled and minced)
about 4 cloves of garlic (minced)
3-4 T Red pepper flakes
4 T plum sauce
Take the head of Bok Choy and cut into 1.5 to 2 inch slices from top to bottom. Take a vegetable peeler and peel the heck out of the carrots, to nothingness. Finally, julienne the daikon raddish.
Place the salt in a container and add the water. Mix well until completely dissolved.
Take the prepared vegetables, place in a large bowl. Pour the saline solution over the vegetables. Cover with a plate and weigh the plate down to completely submerge the vegetables.
Let sit for 4-5 hours.
While waiting for the time to elapse, prepare the seasoning liquid by putting the water, minced ginger and garlic, spices, etc. into a jar and let sit.

Once the vegetables have been in the brine solution for 4-5 hours, drain the brine and rinse the vegetables under cold water. Mix the seasoning liquid into the vegetables well and put into a container or containers to let ferment.
For best results, let sit at room temperature for at least 72 hours or in the refrigerator for at least a week. If you use an old jar with a pop top lid, you'll know it's ready when the pop top will not let you press in.
And there you have it!
Homemade VEGAN kimch'i. You can serve it as a side, in kimch'i fried rice, kimch'i jjigae, etc.

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