EDIT: Image preview seems to be broken so here is the img url. https://pixelfed.social/p/Icarus/582798775674925721

Hi everybody! I just finished preparing a batch of Kimchi! I based my recipe off a mix of Maangchi and a recipe I got from Mother’s Kimchi. I am going to leave it out on the counter for a day or two and then stick it in the fridge to slowly fermented for 2 weeks at least.

This is the first time I am using my Crazy Korean/e-Jen fermenter. I am hopeful it’ll work out better than the large ball jars i’ve used in the past. The inner lid that slides down into the container creates a significantly better, and easier seal to keep stuff submerged. (side note: the marketing states there is Onggi clay in the plastic, and even if it is, I don’t believe it’ll do anything)

Basic recipe: 3lb Napa Cabbage, 2.5tbsp Japanese sea salt (comparable to Korean brining salt) 1lb Korean Radish, Carrot, green onion, garlic, onion, mother’s fish sauce.

I generally keep the salt low in Kimchi. I use less salt than typical (2-3tbsp) I rub the leaves with salt and let it wilt for 2 hours, then wash leaves. With the additional fish sauce I add, the salt content has been more than enough to safely ferment but not going overboard.

  •  Icarus   ( @Icarus@beehaw.org ) OP
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    21 year ago

    FYI, I highly recommend watching Maangchi. I feel like she makes attempting Kimchi very easy and approachable. https://www.maangchi.com/recipe/tongbaechu-kimchi

    I cut her recipe in half, essentially. I can’t get through 6lbs of kimchi before it gets too sour lol. If you have any asian markets in your area, you should be able to find Gochugaru (Don’t get powdered, you want flakes). And typically Korean Brining Salt is used, which is quite low in sodium content (about 250mg per 1/4tsp i think). I have used Hakata No Shio sea salt, and Diamond Crystal Kosher salt very successfully; which are both around 280mg sodium per 1/4 tsp.