Because we have more fun. . .
Why can’t kimchi be blonde? Why not?!
My friend-in-law, Debbie (mother of the man who married my daughter) spent time recently in South Korea. One of the many thoughtful things she has done for me is to send me a Korean kimchi pot.
In honor of Debbie, another blonde, I made this kimchi. But don’t be misled, it is hot and spicy!
This is awesome on scrambled eggs or a chicken salad. or some broth . . or just by itself. This is the first time I made a rice paste mixture to flavor the kimchi. So far, so good.
3 small heads (16 C) of savoy or Napa cabbage, chopped large
8 carrots (3 C) peeled and sliced thin on the diagonal
5 C sliced leeks on the diagonal
1/2 red onion sliced thin
1/2 C sliced dried seaweed
6 T kosher salt
Mix all the above together, smush around and let set for at least an hour. After which, rinse off the excess salt and drain.
1/2 cup rough chopped garlic
1/2 white onion
1/3 C cooked white rice
1/3 or more water (add water as you need to puree in food processer)
1 inch ginger rough chopped
1/2 inch horseradish rough chopped
1 fat sardine with oil from tin
1 T fish sauce
5 T nanami togarashi or other pepper flake spice
1 T dried red pepper (or 1 T diced jalapeno/or other hot fresh pepper)
Mix the spice/ paste ingredients in a blender, juicer or food processor.
Then, mix the paste into the cabbage/veg mixture. You may want to wear gloves. Pack it into a kimchi pot or into mason jars. This recipe makes about 3 quarts.
Weight down or push down to ensure kimchi is covered with liquid. I used small plastic lids pushed down with synthetic wine corks (cut to size if needed). Cover with a lid. . . but release gas 2-3 times a day–otherwise, you will have an explosion. (Alternatively, buy some cool fermenting lids.)
Leave on your kitchen counter for 1-3 days, depending on how fizzy you like your kimchi. After that, put in fridge.
It should last 6-12 months, if you can resist it that long.