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Close up of kimchi in a jar.

Want to Preserve Napa Cabbage? Try This Kimchi Recipe

Lanni @preservingtoday
Making kimchi can be easy! Try to fermented vegetable recipe to preserve Napa cabbage for a year or more.
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Equipment

  • Large bowl
  • Medium bowl
  • Cutting board
  • Sharp knife
  • Vegetable peeler
  • Box grater or food processor with shredder attachment
  • Half gallon mason jar (or other vessel)
  • Ball lid and spring set (or other follower, weight, and breathable lid)
  • Gloves for mixing the spicy pepper

Ingredients
  

  • 1/4 - 1/2 cup Korean chili pepper powder gochugaru
  • 2 - 3 Medium Napa cabbage
  • 2 Cups Carrot shredded
  • 2 Cups Daikon radish shredded
  • 1 Bunch Green onions cut 1 inch pieces
  • 5-8 Cloves Garlic finely minced
  • 2 Tbls Ginger Grated
  • 1 Gallon Water for soaking brine
  • 1 Cup Real Salt for soaking brine

Instructions
 

  • Cut root end off of your Napa cabbages and cut in two lengthwise.
  • Rinse well and remove any dirt.
  • Make brine of 1 cup of salt to 1 gallon of water.
  • Submerge Napa cabbage in brine, weighing down with a plate.
  • Let soak about 8 hours or overnight.
  • Place soaked cabbage on to wire rack in the sink so it can drain. Let drain at least an hour or up to 3 hours.
  • Grate carrot and daikon and set aside in medium bowl.
  • Grate ginger and place in medium bowl with the shredded veggies.
  • Finely mince garlic and add to the shredded veggie bowl.
  • Roughly chop the cabbage and green onion and place that into a large bowl and set aside.
  • Measure Korean chili pepper powder and add to the shredded veggies.
  • Wearing gloves, mix the shredded carrot, daikon, ginger and garlic with the chili pepper powder.
  • Add spicy shredded veggies mix into the cabbage and green onion bowl.
  • Mix really well, separating any leaves of cabbage and making sure everything gets coated with the spicy, garlicy, gingery mixture.
  • Pack kimchi into your vessel, pressing down to remove any air bubbles.
  • Make sure everything is submerged under the brine and use a weight to hold it in place.
  • Cover with a breathable lid and label with the date.
  • Put on a plate to catch any spill over and let the kimchi ferment for about 7 days.
  • After 7 days taste the kimchi. Let it ferment as long as you like. When the taste and texture is good for you move it in the fridge.

Notes

Kimchi will last in the fridge for at least a year. Longer than that even.
Kimchi is good with everything! Eggs, any rice dishes, burgers, stew and so much more.
Pull the kimchi out and set it at the table at meal time. You might be surprised at how many things go good with kimchi!