No one makes kimchi like my mom, but I’ve learned to make it pretty suitable to survive until the next time I visit her. 
We got a huge napa cabbage in our CSA box so I knew immediately it would become kimchi. Kimchi is a traditional, fermented, korean side dish that I would liken to a spicy version of sauerkraut but with much more of a punch. Most people either love it or hate it. It has some very pungent flavors but the good news is that when you make it yourself, you can adjust the ingredients and the spice to your personal tastes.
We got a huge napa cabbage in our CSA box so I knew immediately it would become kimchi. Kimchi is a traditional, fermented, korean side dish that I would liken to a spicy version of sauerkraut but with much more of a punch. Most people either love it or hate it. It has some very pungent flavors but the good news is that when you make it yourself, you can adjust the ingredients and the spice to your personal tastes.
This is what I used in my Napa Cabbage Kimchi recipe. Measurements are an estimate because kimchi is versatile like that.
1 large napa cabbage (from CSA box)
4 tbsp of sea salt
6 large carrots
a handful of radish (from CSA box)
1 head of garlic cloves (peeled)
3 tbsp ginger root (peeled)
4 large scallions, chopped (from CSA box)
4 tbsp of korean red pepper flakes
First I cut the napa in quarters and then rough chop it into bite size pieces. I use a large bowl to put the cabbage in layers while salting it a little each layer. Adding salt at this stage helps to draw the water out from the cabbage so you don’t have to pound it out to get enough liquid to cover the kimchi in order for it to ferment. Then I let the cabbage sit for 2-3 hours covered by a kitchen towel and toss it occasionally to redistribute the salt.
I put the radish, carrots, garlic and ginger in the food processor and chop it to shreds. Add this mixture to your napa cabbage. Add in the red pepper flakes and scallions. Toss to mix. I like my kimchi spicy but the red pepper flakes is not what makes it spicy. I just like it for the color. The garlic and scallions are what really add the heat so adjust it per your tastes.
As you toss your mixture, you’ll notice all the liquid at the bottom of the bowl. Don’t throw that away. You’ll want to make sure your ferment is covered in liquid and you’ll use this for that purpose. After everything is mixed well, stuff your jars. Press down on the kimchi mixture as you fill up your jars. When you do this, you will extract more liquid out of your cabbage. Leave about 1 inch of head space in your jar, seal it and set it on the counter for a few days to ferment. The longer the better to me but again this is based on personal taste. You’ll likely see bubbles near the top by day 3 which is an indication the fermentation process is on its way.
I love kimchi with just about anything. Being half korean, any asian dish requires kimchi but I have even used it in my tacos or taco salads for the spicy it adds rather than salsa when tomatoes and jalapenos aren’t in season. You can even make it with green cabbage. I like to shred green cabbage like coleslaw and make kimchi slaw. You can do it with cucumbers or daikon radish, another one of my favorites! Hope you try kimchi and love it!
Bon appetite!
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