24-hour Kimchi
Traditionally kimchee kimchi is left at room temperature for a few days (or longer) to ferment, but my version takes just 24 hours, although the fermentation process will continue (albeit more slowly) once the kimchee kimchi is refrigerated.
Yields 4 cups
Ingredients
- 5 cups coarsely chopped napa cabbage
- 1 carrot, peeled and thinly sliced
- 1/2 cup chopped scallions
- 4 cups water
- 2 teaspoons salt
- 3 cloves garlic cloves
- 1 teaspoon grated fresh ginger
- 1 tablespoon cayenne or 2 tablespoons kochijan paste combined with 1 tablespoon hot water
- 2 tablespoons rice vinegar
- 1/4 teaspoon freshly ground black pepper
Instructions
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In a large bowl, combine the cabbage, carrot, and scallion. Add the salt and water. Place a plate inside the bowl to hold the vegetables under water. Cover and set aside for 4 hours.
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Drain well and discard the salt water. Rinse the vegetables well and drain again, squeezing out any remaining liquid.
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In a small bowl, combine the garlic, ginger, cayenne mixture, vinegar, and pepper. Mix well. Add to the reserved vegetables and mix well to coat.
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Cover tightly and set aside on the kitchen counter to ferment overnight. Taste and adjust the seasonings, if needed. Store in an airtight container in the refrigerator where it will continue to ferment at a slower rate. Properly stored, the kimchi will keep in the refrigerator for several weeks.
Recipe Notes
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.