Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

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the chili and spice paste into the drained cabbage. Consider using gloves for this step. Continue to massage the paste into the cabbage until all of the cabbage is thoroughly coated. Recipes we love: Chilled Radish Noodle Soup, Mango and Scotch Bonnet Hot Sauce, Kimchi and Goat’s Cheese Quesadilla, Raspberry Almond and Kefir Crumb Cake, Soy Caramel Dark Milk Chocolate Tart. Serve Kimchi on a grain bowl. Korean Bibimbap is very similar to the grain bowls that are currently trending. You can spice up any variety of grain bowls by adding Kimchi. Place the cabbage in a large bowl. Dissolve the salt in 2 cups of water, and toss well to coat evenly. Leave it for an hour or 2 until the cabbages have softened, flipping over once or twice halfway through or every 30 minutes. Rinse the salted cabbage once, and drain to remove excess water. Remove tough outer leaves of the cabbage if any. Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces (about 2-inch squares). Rinse the cabbage and drain.

Gochugaru: Korean red chili powder or flakes add heat, flavor, and vibrant red color to kimchi. We used Mother In Law’s Gochugaru in our photos since it is commonly available in local grocery stores. You can also find Gochugaru sold in International/Korean markets. If you have the choice between hot or mild, choose mild since you can add more and make your kimchi more vibrant without making it too spicy (tip from Maangchi).When green cabbage is used, it is called Yangbaechu Kimchi (yangbaechu means western cabbage) – you can find a recipe for here – yangbaechu kimchi recipe. Can You Use Any Type Of Cabbage For Kimchi? When the first Koreans landed in the US, there was no Napa cabbage being cultivated in the US. Korean immigrants soon learned that one could use green cabbage to make Kimchi.

Who’s the author? James Read is a man obsessed with fermenting things. After experimenting with cauliflower kimchi to make the perfect ‘zombie brains’ for a Halloween pop-up restaurant, James grew curious about the world of fermentation and living foods. He went on to found Kim Kong Kimchi, selling tens of thousands of jars of kimchi distributed through hundreds of stores in the UK. He was recently been appointed Chief Trading Officer of the UK Fermenters Guild.Unlike napa cabbage (baechu, 배추), you don’t need to salt green cabbage for very long. All you need is about an hour or two to soften the cabbage and bring out the flavors. The salting time varies depending on the cabbage and the salt. Salting the green cabbage