Spicy classic kimchi with a little extra funk.
Makes 8-9 Quarts (80-90 servings)
- 7,922g Napa Cabbage Cut into 1/4 pieces (hotdog style)
- 396g salt
- 1,188g water
- Cabbage rinsed and drained
- 135g Scallions
- 135g Garlic chives
- 90g Garlic
- 15g Ginger
- 1,500g Daikon
- 600g Gochukaru (Korean chile flakes)
- 15g sugar
- 45g salt
- 90g Fish sauce
- 345g Dashi broth
- Wash and cut cabbage into 1/4 pieces lengthwise (hotdog style).
- Mix salt and water and dip each piece of cabbage in the water and stack in fermentation container.
- Weigh down cabbage with food safe weights.
- Let ferment for at least 2-3 days.
- Wash and squeeze cabbage to release as much water as possible.
- Mix all ingredients (not including the cabbage) and set aside for at least 30 minutes.
- Rub cabbage with mixture, ensuring to get in-between every leafs and all the way down to the core.
- Stack kimchi in a tight container and press down to release all air.
- Let ferment for 2-3 days.
- Cut and store in a refrigerator for up to 6 months.
- You don’t need anything fancy to ferment in. Any food-safe container works perfectly.
- On the first day, do not worry if the water does not cover the cabbage right away, with enough weight on top, the cabbage will release enough water to cover itself. The smaller container the better.
- Place a backing sheet or tray under your fermentation container in order to catch the extra water that will leak out.
- When stacking your kimchi stack in a criss cross pattern (the first layer all pointing east to west and the second layer pointing north to south) to help keep air pockets minimal.
- To make a smaller amount just multiply weights by .5 (half recipe) or .25 (1/4 recipe)