Mak Kimchi

Ingredients

• Cabbage

  Chinese (pe-tsai), raw

  908g

• Pink Himalayan Salt

  seasoning

  73g

• Water

  Plain, clean water

  0g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Brown sugar

  1 tsp unpacked or 3g

• Seaweed

  Kelp, raw

  ¾ tbsp or 4g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  5 tbsp or 65g

• Radishes

  Oriental, raw

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Cut the cabbage into quarters lengthwise through the stem. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2. Place the sliced cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water, preferably distilled or filtered, to cover the cabbage. Put a plate on top of the cabbage, weighed down with something heavy such a jar or can of beans, to keep it submerged. Leave to stand for 1 to 2 hours.
3. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
4. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
5. Once the cabbage is ready gently squeeze out any remaining water then add it to the spice paste. Peel the daikon radish and cut into matchsticks. Cut the spring onions into 1-inch lengths. Add these to the cabbage mix.
6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
7. Pack the kimchi into a 1-quart jar and press it down until the brine rises to cover the vegetables, leaving at least 1 inch of head space at the top. Place a weight on top of the vegetables to keep vegetables submerged and seal the jar.
8. Stand the jar on a plate to catch any overflow whilst fermenting and leave at cool room temperature, out of direct sunlight, for 1 to 5 days. You should see bubbles inside the jar and brine may seep out of the lid.
9. Check the kimchi once a day, opening the jar to release gases produced during fermentation and taste a little. Once the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
10. RECIPE NOTES Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation. Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can. Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. Storage: Kimchi can be refrigerated for up to a few months. Use clean utensils each time to extract the kimchi from the jar.
11. Recipe by: Emily Han (source: https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390)