Andrew’s Private Reserve Kimchi

This recipe offers a simplified and efficient method to prepare delicious homemade kimchi in a short amount of time. With readily available ingredients and straightforward instructions, you can enjoy the tangy and flavorful results of this quick fermentation process.

The combination of fresh vegetables and aromatic spices creates a harmonious blend of flavors in this kimchi recipe. The star ingredient, napa cabbage, provides a crisp and crunchy texture, while the shredded carrots and daikon radish add a touch of sweetness and complexity. The inclusion of dulse seaweed flakes or any other shredded sea vegetable introduces a unique oceanic note that enhances the overall taste profile.

Enjoy this quick and easy kimchi as a side dish, a flavorful topping, or a versatile ingredient in various recipes. Its vibrant flavors and probiotic-rich nature make it a healthy and appetizing addition to any meal. With minimal time and effort, you can savor the authentic taste of homemade kimchi, adding a touch of Korean cuisine to your culinary repertoire. Get ready to embark on a delightful kimchi-making journey that is both simple and satisfying!

Yield: About 2 quarts
(fermentation vessel: two 2-quart jars)

INGREDIENTS:

• 1 head napa cabbage, chopped
• 3 carrots, shredded
• 1 large daikon radish, shredded
• 1 large onion, chopped
• ¼ cup dulse seaweed flakes (or any other shredded sea vegetable; see page 142)
• 1 tablespoon chile pepper flakes
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon sesame seeds
• 1 tablespoon granulated sugar
• 2 teaspoons unrefined sea salt
• 1 teaspoon fish sauce

INSTRUCTIONS:

1. Mix all the ingredients together and let sit for at least 30 minutes.
2. In a large bowl, combine the chopped napa cabbage, shredded carrots, shredded daikon radish, chopped onion, dulse seaweed flakes, chile pepper flakes, minced garlic, minced fresh ginger, sesame seeds, granulated sugar, unrefined sea salt, and fish sauce.
3. Mix all the ingredients together until well combined.
4. Allow the mixture to sit for at least 30 minutes. This resting period will allow the flavors to meld and develop.
5. Pound into two 2-quart jars, and cap loosely or top with a water-filled ziplock bag to seal off oxygen. Set aside to ferment, at room temperature, for at least 3 days. Taste for the degree of sourness you want, then refrigerate.
6. Transfer the mixed ingredients into two 2-quart jars.
7. Use a pounding tool or the back of a spoon to pound the mixture down into the jars, ensuring there are no air pockets.
8. Loosely cap the jars or cover them with a water-filled ziplock bag, ensuring they are sealed off from oxygen.
9. Place the jars in a room-temperature area and set them aside to ferment for at least 3 days. During this time, the kimchi will undergo fermentation, developing its signature tangy flavors.
10. After 3 days, taste the kimchi to determine the desired degree of sourness. If it has reached your preferred taste, refrigerate the jars to halt the fermentation process.
11. This kimchi will last for almost forever, but it will be long gone before forever comes!
12. Once refrigerated, the kimchi can be stored for a long time.
13. Enjoy the kimchi as a flavorful side dish, a topping for various dishes, or as an ingredient in your favorite recipes.
14. Keep in mind that the delicious flavors of this homemade kimchi may lead to it being consumed quickly, long before it reaches its theoretical expiration date.