How to Make Kimchi Jars
Kimchi is a popular dish in many countries. Historically it is made by fermenting cabbage and spices in a clay pot that is buried in the ground. However, you can make Kimchi jars in your kitchen and have it ready to eat within two days with this authentic Korean recipe. Making your own ensures that your kimchi is fresh and doesn't have unnecessary chemicals added. Does this Spark an idea?
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Things You'll Need
- Napa cabbage (whole head)
- 1/4 sea salt
- Water
- Plastic gloves (food grade)
- 1/4 cup crushed red pepper flakes
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 4 green onions (scallion ends)
- Half an apple
- Half a pear
- Half a medium yellow onion
- Glass jars (with lids)
Instructions
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1
Peel the leaves off the Napa cabbage. Chop the leaves into pieces about 2-inch by 2-inch and place them in a mixing bowl.
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2
Stir the sea salt in 2 1/2 cups warm water in a small bowl. Pour the mixture over your chopped cabbage and toss the leaves to ensure they are coated well. Set the bowl aside and let the cabbage and salt water sit for 4 hours.
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3
Rinse the cabbage thoroughly in cold running water to remove the salt. Don't use warm water as it will immediately dissolve the salt brine that is left on the leaves from the salt wash. Wash out the bowl and return the cabbage to the clean bowl.
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4
Put on the plastic gloves. This will keep the red chile from working into the pores of your skin and causing a very uncomfortable burning sensation.
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5
Mix a crushed red pepper flakes and a 1/4 cup of warm water in a small bowl until it becomes a paste. Pour the paste onto the cabbage, do not mix it.
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6
Add minced garlic and minced ginger to the cabbage; again, do not mix the ingredients yet.
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7
Chop the green onions (scallion ends) into small bits. Finely dice the apple, pear and yellow onion. Add all of these ingredients to the bowl and toss the cabbage and ingredients together for 2 minutes.
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8
Pack the glass jars with the kimchi mix but leave 1 1/2 inches at the top clear. The kimchi will expand as it heats and ferments and you want to leave room for it to do so. Place the lids on your kimchi jars.
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9
Let jars set at room temperature for 24 hours, then refrigerate them. After 12 hours in the refrigerator, your kimchi is ready to eat.
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Tips & Warnings
If you don't have the pear, apple or onion you can add 1 cup of sugar instead to provide the hint of sweetness that all good kimchi has.
