City O’ City Kimchi Recipe
COMPLIMENTS OF CITY-O-CITY, DENVER, CO
o One Large Napa Cabbage (7.5#’s roughly), julienne
o Diakon Radish (2#’s), julienne
o ½ Cup Kosher Salt
o 2 Red Onions, minced
o 1/4 Cup Kosher Salt
o 5oz Sambel Oelek Chili Paste
o 2 Cups Mirin Rice Wine
o ¼ Cups Ginger, minced
o ¼ Cup Sugar
o 2 Limes, juiced
Kimchi is a fermented cabbage and best after a week or two of sitting. Start by cutting the cabbage in half lengthwise, remove the core, then starting top to bottom thinly julienne the cabbage. Peel and julienne the diakon about 4 fingers in length. Mix diakon and cabbage together and rinse thoroughly. Toss mixture in salt, place in colander, set in a larger bowl and set aside. You want to soak the cabbage in the salt for 4 hours to extract excess water. Stir the mixture around occasionally. After 4 hours, thoroughly rinse all the salt from the cabbage and squeeze to remove as much liquid as possible.
Meanwhile, mix all ingredients from the marinade. After rinsing salt and squeezing excess liquid from the cabbage, toss in the kimchi marinade till evenly distributed. Pack all mixed ingredients in your food fermentation kit. Once you put the kimchi in the kit, pack it down tight, and securely place your lid on. Fill the airlock with water, and plug it in the hole in the lid. This will allow gases to escape during fermentation, while keeping oxygen out- keeping your ferment mold free.
Container can then be placed safely away from direct sunlight for 1 to 3 weeks.