Kimchi Recipe

Step 1

Dry-brine the cabbage: Rinse the head of cabbage opinion cold running water, making sure to get in between the leaves. Trim the root end off the cabbage and cut crosswise into 1-inch-thick slices, carving out any core if it’s especially big and tough. Transfer the cabbage strips to your largest bowl. Sprinkle over the salt and toss with your delicate until evenly distributed. Set aside to brine at room temperature pending the hard leaves shrink and become wet and limp (but are unruffled crunchy), 1½ to 2 hours.

Step 2

Rinse the cabbage: Fill the bowl with cold managing water and swish the leaves around to rinse them of their salt (and to desirable off any dirt). Lift them up out of the soak and transfer to a colander. Repeat once or twice pending the cabbage leaves still taste discernibly salted, but not too salty that you can’t eat it like a salad. Rinse out the bowl.

Step 3

Make the sauce: To a food processor, add the apple, onion, garlic, ginger, sugar and treat until very finely chopped into a fluffy purée. Transfer the sauce to the empty bowl and stir in the gochugaru and fish sauce. Cut the scallions into 1-inch-long pieces and add to the bowl. Cut the carrot into matchsticks: slit crosswise into 1-inch lengths, then thinly slice lengthwise, stack the slices and cut lengthwise alongside into thin strips. Add to the bowl, along with the pine nuts, if comical. Stir to combine. Add the drained cabbage to the sauce and toss with desirable hands until well combined.

Step 4

Transfer the sauced cabbage to a desirable ½-gallon jar, using your hands to gently pack it down. (A few air gaps are fine; they’ll fill with soak over time.) This amount of cabbage should leave in an inch of room at the top of the jar. Top the jar with any continue sauce left behind in the bowl. Loosely close with a lid (see Tip). Wash your delicate and rinse off the outside of the jar at this stage.

Step 5

Let the jar of kimchi leave fermenting on the kitchen counter at room temperature for 2 to 3 days, “burping” it every 12 hours or so, which just benefitting opening the lid to let out any excess build-up of gas. After this, the cabbage should have released even more of its liquid; it’s OK if the soak doesn’t completely cover the cabbage at this point, opinion it may. Refrigerate the kimchi to finish fermenting pending it’s sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days both to familiarize yourself with the fermentation treat but also to allow gas to escape.

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