Kimchi

One of our favorite weeknight meals is Kimchi Pancakes, made with our homemade fermented kimchi. Once fermented, this delicacy can live in the fridge for a couple of months (if you don't eat it all before then!). We have tried this with our cayenne peppers, but it turns out best with Korean gochujaru pepper we source from Mountain Rose Herbs. We have experimented by adding garlic mustard, bok choy, and even cucumbers before, all have turned out delicious.

Kimchi

Ingredients:

1 Large Head Savoy Cabbage

1/4 Cup + 2 Tbl. Sea Salt

1 Large Daikon Radish, Thin Sliced

2 Medium Carrots, Thin Sliced

1/2 Cup Fresh Chives

1 Bunch Scallions, Diced

1 Apple, Diced

Chili Paste

8 Cloves of Garlic

2-3" Piece of Ginger, Peeled

2-3 Tbl. Gochujaru Pepper Powder

Splash of Water (2 Tbl.)

1 Tbl. Coconut Sugar

2 Tbl. Sea Salt

Process

1. Remove core and cut up cabbage into large pieces, about 2" in length. Add salt and let sit in a large bowl for 1-2 hours until the juices release and the cabbage is soft.

2. Combine all ingredients for the chili paste in a blender or food processor and blend until smooth. Once cabbage is wilted, pour off liquid and then add chili paste and remaining ingredients to your bowl. Toss well to combine and evenly distribute all ingredients.

3. Pack the kimchi into a 1-quart jar (use a second jar or a smaller 16-ounce jar if you have extra). Press down on the kimchi until the brine covers the cabbage, leaving at least 1 inch of space between the kimchi and the lid. Place a fermentation weight on top if you have one, and loosely cover jar with tea towel or fermentation lid.

4. We put our kimchi on a heat mat for about 1 week for fermentation to occur. Check daily to ensure that the liquid remains above the level of your fermentation weight. We keep checking the pH to ensure we reach 4.5-4.2. Once at optimal pH, store in the refrigerator with a tight fitting lid up to 3 months.