Vegan and Traditional options
Ingredients
4 lbs Napa cabbage
2 tbsp kosher salt
1 bunch scallions
4-5 cloves of garlic
1.5 inch piece ginger (if vegan)
3/4 tsp Himalayan salt (if vegan)
1/2 tbsp fermented shrimp sauce (if fish)
1/2 tbsp anchovy paste (if fish)
2 tbsp Korean hot pepper flakes
1 tbsp white sugar
1 large jar - gallon size is preferable
Directions
- Cut cabbages in half and take out stems
- Rinse the cabbages
- Cut cabbages into four rows about two inches wide each
- Put chopped cabbage into a stainless steel bowl
- Add kosher salt and cover all leaves
- Mix salt and cabbage together like a salad
- Put heavy plate on top of bowl so it is covered and put in fridge
- 3 hours later it will be ready. There will be some liquid on the bottom and the cabbage should be wilted and soft
- Put cabbage in strainer and rinse thoroughly to wash off the salt
- Put all rinsed cabbage back in empty stainless steel bowl
While the cabbage is in fridge get these ingredients into a separate bowl:
- Chop scallions
- Not too small
- Cut the white root part off and don’t use it
- Chop cloves of garlic very small
- Chop ginger very small (vegan)
- Himalayan salt (vegan)
- Fermented Shrimp Sauce (fish)
- Anchovy Paste (fish)
- Ground cayenne hot pepper or 1 tbsp of the korean hot pepper
- Sugar
Once cabbage is ready combine the two bowls
- Mix all ingredients together by hand
- Put kimchee into mason jar or other sealable container and pat down lightly
- Close lid and leave on counter
Now you wait.
Approximate Fermentation Times
- Summer - 36 Hours
- Spring/Fall - 48 Hours
- Winter - 72 Hours
After fermentation put in fridge and it will stay fresh for just over a week.
More salty = stays longer
- In 24 hours check the jar and it should be a little foggy.
- The kimchee juice should get a little bubbly.
- Once ready, move it to the fridge. It will be good in fridge for over one week.