Chinese Cabbage Harvest for Kimchi - by Sunscape

I harvested 10 1/2 lbs of Chinese/Nappa Cabbage from the garden. It was time to make a very large batch of Kimchi. The timing was perfect because I had finished what I had two weeks earlier. Kimchi is one of my all-time favorite #fermented vegetables.

Let's make some together!

"Maangchi" on YouTube.This is the traditional way of making #kimchi that I learned from

After you rinse and salt the cabbage between each layer, place it into a large bowl to allow the salt to draw moisture from the leaves.

You will know when the cabbage has set long enough if the base of the leaves is bendable and does not break when bent.

While the cabbage wilts:

Slice a Daikon radish (optional) and a carrot into thin slices. Chop a handful of green onions and set aside.

Rice flour base:
2 c. water
2 T. sweet rice flour
Bring to a boil stirring until thick then add 2 T. brown sugar. Remove from heat and allow it to cool.

Puree 1/2 c. garlic, 2 tsp. of ginger, and 1 c. of white onion. Add the puree to the rice flour paste.

Add 1 c. of red pepper flakes and 1/4 c. of fish sauce to the rice flour mixture.

Add the chopped onions, carrot, and radish sticks to the rice base

When the cabbage has wilted chop it into chunks and rinse it well two times with running water to remove the salt and drain well.

In a large bowl add the pepper sauce to the cabbage and toss until totally combined.

It is now time to put the Kimchi into large jars and let it ferment on the counter for a few days.

Check it daily as it ferments and push down the cabbage to keep it under the pepper sauce. You will see that the liquid rises to the top of the jars. After a few days, taste it to see if it has fermented enough to your liking. If not, let it go longer. Once you're satisfied place it into the refrigerator and enjoy.

I gave a jar to my Korean daughter-in-law and she said it was the best Kimchi I had made to date. I hope you will try it, as it is a wonderful probiotic for aiding a healthy gut. We can all do with eating healthy foods, can't we?

Until next time, this is Sunscape
Sun. Scape. Ing Your Day