| Instructions | |
1 | Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 1 inch strips. Mix cabbage with 1 Tbsp salt and set aside for an hour. |
2 | For the daikon, let is oak in some cold water for at least 20 mins to get the bitterness out and add a nice crunch. |
3 | In a medium bowl, make the spice paste by mixing the garlic, ginger, miso, gochujang, gochugaru and vinegar. Set aside. |
4 | Rinse the cabbage under cold running water, drain and squeeze any remaining water. |
5 | Before mixing all ingredients, make sure to use gloves or tongs because the chili paste will stain and smell. |
6 | Combine cabbage, daikon, carrots, green onions and spice paste together. Taste and adjust seasonings. Serve right away or ferment (see below for fermenting instructions). |
7 | *If fermenting, pack into a jar, seal and leave out for 1-4 days in room temp. You may see bubbles inside the jar and brine may seep out; place a bowl or plate under the jar to help catch any overflow. Check the kimchi once a day to release gasses, once it tastes ripe enough to your liking, refrigerate. You can eat this right away, but it’s best after a week and will last in the refrigerator for up to two weeks. |
Items assigned to this store will be reassigned to "any store."
If you have a change of heart later, you can always add it back. :)
If you have a change of heart later, you can always add it back. :)
