Just finished a half batch of kim chi and enjoyed it even before it had a chance to ferment. Warning—do not fill your jars as it will expand and bubble as it ripens. I recommend finding the Korean chili as it is milder than most chilis because the seeds and membranes are removed before the chili is processed. I have also made it with whole dried chili peppers. If you want it really spicy, of course, leave in the seeds or use hotter peppers. Most commercial kim chi is not vegan or vegetarian as it includes anchovies or even oysters. Most recipes leave the cabbage leaves whole and slice before serving, but I prefer to cut them in the beginning. You could probably use any sweetener, but the maple syrup is very good.
- 2 Large Napa/chinese cabbages
- 1/2 Cup sweet rice flour (mochiko)
- 3 Cups Water
- 1/2 Cup maple syrup, or coconut nectar or less
- 2 Inch piece ginger or more
- 1 Cup Garlic cloves
- 1 Onion
- 1 ripe apple or pear, unpeeled, chopped, and cored
- 2-6 Tbsp Paprika or Korean (gochujang) chili flakes or more
- 12 Green onions or Chinese chives
- 1 Korean radish or daikon (Japanese Radish)
- 2 Carrots
Make sure hands, equipment, and all surfaces are very clean to avoid any harmful bacteria.
Cut napa or Chinese cabbages in quarters length-way and rinse. Shake off excess water and sprinkle salt on each leaf.
2 hours later turn cabbage over, and 2 hours after that, rinse in water three times. Squeeze out extra liquid and set aside.
Mix sweet rice flour with water. Cook to make clear sauce and add sweetener and place in large plastic or glass bowl.
Use food processor or blender to liquidfy ginger,, garlic cloves, fruit (if used), onion, and paprika or chili flakes. Add to sauce. Add green onions or chives, sliced diagonally, and Korean radish or Daikon and carrot, grated or cut into small matchsticks. Mix and add cabbage that has been cut inti bite-sized pieces. It can be served immediately, but it is best to let it ferment for two or three days, then keep in fridge. Sterilize glass storage jars in boiling water, prior to filling.
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