How To: Quick Kimchi Recipe

Food & Beverage

I love being part of a CSA; while the box is usually packed full of my favorite fruits and veggies, there’s always something in there that I have no idea what to do with. Fortunately, the farmers include a handy recipe sheet each week. Last week there was a lovely Napa cabbage, and an easy recipe for quick kimchi. I’ve never had kimchi before, which is a fermented cabbage dish from Korea, but it’s delicious. Try adding it to scrambled eggs for a spicy breakfast treat! (Recipe and more photos after the jump.)

Quick Kimchi (adapted from Blue House Farm‘s recipe)
1 head Napa cabbage (seen above)
1 C diced carrot
1/4 C coarse sea salt
4 scallions chopped (I used chives from my garden since I didn’t have scallions)
4 minced garlic cloves
2T minced fresh ginger
2T chili powder (I used cayenne)
1t sesame seeds (I used close to 2t since I love sesame seeds!)
1 C water
Dissolve the salt in water and set aside. Wash the cabbage and chop into thin slices. Mix with the carrot in a large bowl and cover with the salt water. Let it soak overnight (I actually forgot and let it soak for a day and a half). After soaking, drain the vegetables but keep the salt water. Add the spices and condiments to the cabbage and mix thoroughly.
Pack it all in a jar and cover with the salty water (leave about an inch of space at the top). Add more water if needed, and make sure your jar isn’t too big; if there’s a lot of air at the top it will affect the fermentation. Cover tightly and let sit for a few days at room temperature, depending on how fermented you want it. It will be very salty, just to warn you! Refrigerate after opening.

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