Make Your Own Baek White Kimchi

On Almost Bananas you can find this amazing Kimchi recipe. I've made kimchi before and it was super fun. I've heard it has amazing benefits for digestive health.  Ever since we went to Korea I have a new appreciation for it, and crave it sometimes.

photo from almostbananas.net

Baek (White) Kimchi

Ingredients

• 1 head napa cabbage
• salt (amount depends on method)
• 1 small daikon or large round white radish (about 200g)
• 2 med. carrots (about 200g)
• bunch green onion
• 6 garlic cloves
• 3cm/1.5 inch chunk ginger
• 3 tbsp fish sauce (paleo/AIP) or tamari (vegan)

Instructions

Method 1 (traditional)
1. Make 15-20% salt brine. Dechlorinate water, either by leaving in an open container overnight, boiling, or filtering. For every liter water, add 150-200g salt. I needed 3 liters, so added in about 500g of salt.
2. Cut napa cabbage in half lengthwise. Submerge under water and let soak for 12 or so hours.
3. Take cabbage out of salt water and rinse under running water. Take off 4-6 outside leaves, then slice each cabbage half in half again lengthwise. Spread out in a colander and let drain for an hour.
4. Meanwhile, julienne radish, carrots, and green onion into 5 cm/2 inch lengths.
5. Peel ginger and garlic and mince finely. I put both through a garlic press, or you could blend it in a mini food processor.
6. Mix vegetables, ginger, garlic, and fish sauce or tamari together, and stuff between the individual leaves of the cabbage.
7. Fold the cabbage in half lengthwise, so it is almost a roll, and use the outer leaves you took off before to wrap around the roll so that it holds.
8. Put it in a jar or container and push down, pushing down with each subsequent roll.
9. Add in any leftover vegetables, and top with 2% brine (20g salt/liter water) if needed, so that all the vegetable matter is below liquid.
10. Put a lid on, cover with a towel (if in a clear jar) and sit at room temperature. How long depends on the temperature of the room and your individual taste. It is faster than sauerkraut - I let mine sit for five days.
11. When the taste is to your liking, remove the jar to the fridge to slow down fermentation.
Method 2 (lazy, I mean, faster)
12. Cut napa cabbage in quarters lengthwise, the bottom white part into half again, then into 4cm/2inch chunks. Put the stiff white part in a large bowl, and set the green leafy part aside until later.
13. Matchstick carrots, radish, green onion and add to bowl.
14. Peel garlic and ginger and mince finely. I put them through a garlic press, or you can blend in a mini food processor.
15. Add 3-4 g of salt per pound of vegetables to the cabbage mixure.
16. Mix all vegetables, garlic, ginger, and fish sauce or tamari. Toss and massage for a few minutes, until the white part of the cabbage begins to wilt and juices start to come out, then add the green leafy part. If you don't feel you have enough juice, let the vegetables sit for another 30 mins or so.
17. Pack down into a jar, pressing hard on each layer. Top with 2% brine (20g salt/liter water) if needed. Make sure all the vegetable matter is below liquid.
18. Put a lid on, cover with a towel (if in a clear jar) and sit at room temperature. How long depends on the temperature of the room and your individual taste. It is faster than sauerkraut - I let mine sit for five days.
19. When the taste is to your liking, remove the jar to the fridge to slow down fermentation.