Using a lovely recipe I found on Nourished Kitchen, I made kimchi by myself about six months ago. It was reaching the end, so I convinced my friend, Rose, who loves fermented foods and all things strange and good for you, to help me make kimchi.
Making kimchi is not an easy process but once you’re done, you have a lot of kimchi and it’s good for six months! 🙂 So, I thought I would share our process with you. Also, I feel I should note that with Rose’s help, it cut the time down from 3 hours to 2 hours! Woot!
Here are all the veggies you start out with: cabbage, carrots, radishes, 8 heads of garlic (yes, I said heads), peppers, salt, sugar, fish sauce, and ginger.
Cabbage. This was a whirlwind process.
Radishes all chopped up. And the sauce in the food processor. I think the sauce has peppers, fish sauce, salt, sugar, and ginger.
All the veggies are here chopped up and tossed with the sauce. I hand-tossed, which later caused my fingers to burn like an unending fire.
That was the first hour, this is the second hour, the hour of smashing. We used two bowls for twice the smashing time. This is a workout!
Rose and I, smashing our veggies.
Very serious work here, folks. (P.S., yes, I am wearing Dalmatian PJs)
Finished product! We smashed all the veggies so their juices rose up above the veggies. Then you stick a rock on top and put it to ferment for a week. I haven’t eaten mine yet, but Rose says it turned out delicious!
For the full recipe, go to the Nourished Kitchen website or click on the recipe here!