The process of making Kimchi
Step 1> Separate the leaves and chop them up into bite-size pieces. These shreds of cabbage will shrink about 25% during processing, so no need to make them too small. And no need to
clean them yet, as you’ll be giving them a good rinse in a bit.
Step 2> Measure out a quarter cup of sea salt.
Step 5> Now add the salt water to the cabbage and give the cabbage a light toss to distribute the salt water.
Step 6> Now a bit of waiting time. The salted cabbage needs to sit at room temperature for about four hours. The salt will help draw moisture out of the cabbage, and will also act as a natural preservative.
Step 7> If you look closely, you’ll see a small pool of salt brine at the bottom of the bowl. Now grease up your elbows and wash and strain the cabbage two or three times. You want to rinse off the salt water and return the cabbage to a large bowl.
Step 8> Measure out a quarter cup of kochookahrhoo, also known as fine red chili flakes/ powder.
Step 9> Add a quarter cup of warm water and mix with a spoon until the chili powder/flakes turn into a bit of paste.
Step 10> Transfer the red pepper paste to the cabbage.
Step 11> Plus a tablespoon of minced garlic.
Step 12> Add a tablespoon of finely chopped/ minced ginger.
The garlic and chili pepper help to preserve kimchi
Step 13> Three to four green onions, sliced.
Step 14> Two tablespoons of anchovy sauce of fish sauce. If you prefer a vegetarian version, you can skip this step.
Step 15> And now for the secret ingredient that sets this kimchi apart from most commercially prepared varieties: a concoction of half a ripe apple, half a ripe pear, and half a yellow onion, all blended up with one cup of water. This apple/pear/onion blend adds a hint of natural sweetness to the kimchi –most commercial varieties simply add a cup of sugar.
Step 16> Now put on a pair of gloves so that you can get right in there and give everything a solid toss and rubdown. Gloves are necessary, as the red chili flakes/powder will make your bare hands burn.
Step 17> You want to bottle the kimchi up in glass bottles, cap them, and leave them out at room temperature for 24 hours before refrigerating.
Kimchi will keep refrigerated for up to a week. Do not attempt to heat-process kimchi.
If you prefer kimchi that isn’t sour at all, you should use these bottles up within a week or so.