…because I know you want to. This is what you’ve been looking for ALL your life, right? Yep. Sure thang!
Initially I wanted to name this post “Don’t Fret It While You Sweat It: Kimchi,” but it seemed either too Tupac or too Vanilla Ice. Or LL Cool J. Nineties reference flash mob. Huh? Why did they get thrown together? They all have such DIFFERENT talents. Like the ability to rhyme. And that same ability to not. Are you picking up what I’m putting down?
I love Kimchi. Didn’t mind paying $5 per teensy, weensy jar of it at the W.to.the.F… last year! But, NOW that’s considered extravagant compared to my measly $250 BUDGET of groceries per month. I’m at $241 so far this month, 7 days to go! Seeing as I LOVE it and don’t want to pay *out the nose, what?!?* a lot for it, I decided to do a little DIY-ing.
Kimchi recipes are somewhat crazy. First, they require Korean Chili Powder… that’s not in the budget. Secondly, they require miso paste. Just ran out last week. And lastly: Daikon radish. Um? I’d love to use it, and maybe YOUR farmer’s market carries it, but mine doesn’t. And, being as it’s summer, I’d rather support a local directly than giving $ to a grocery store. It gives fellow community members jobs directly and takes out a larger company’s power to control their income by “selling their product.” Ah, economics. I feel like I’m in high school.
Don’t miss THAT.
And now to fermentation.
Farmer’s Market Kimchi
5 cups shredded cabbage
2 radishes, julienned
3 cloves fresh garlic, thinly sliced
1 jalapeno pepper, seeds removed and julienned
2 teaspoons salt
1/4 teaspoon ground ginger
1/4 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon sweetener
1/2 cup water
Directions: Mix cabbage, radishes, garlic, jalapeno pepper, and salt in a large mixing bowl. Cover with a plate and allow to sit for (around) 3 hours until 1/4 cup or more liquid forms at the bottom of the bowl. You can help the mixture “water” by basically pummeling it with your hands or the back of a wooden spoon. Next, add ginger, chili powder, paprika, and sweetener. Stir well. Empty contents into a large jar (glass bowl with lid would also work). Top with 1/2 cup water. Tightly screw on lid. Allow jar to sit at room temperature for 24 hours. Next, place jar in refrigerator and *refrigerate* for one week before eating. For a better (and more fermented!) taste, refrigerate jar for up to three weeks before consuming.
Final Note: Assuming you don’t eat some from each day’s batch, you will end up with more than what is pictured here. Also, the kimchi gets more pungent in flavor the longer it is allowed to ferment. If you like your kimchi on the mild side of tangy, starting consuming day 7. If you like it a little stronger, leave it (up to) day 18.