When I first made kimchi, I found this recipe and used it as a jumping off point. (I had to laugh – this cook is even more loose about instructions than I am: “For amounts you can just go by feelings…”) My family loves this. It’s spicy and crunchy and salty – a great side dish to go with meat and fish when you don’t have time to make a salad.
- 1 head cabbage
- 3 small bunches bok choy
- 3 green onions, sliced
- about 1 cup daikon, shredded (I use my veggie peeler)
- about 1 cup carrots, thinly sliced or shredded
- 1.5 tablespoons Hawaiian salt or rock salt
- 8-10 cloves garlic
- 1″ piece fresh ginger
- 1-2 tablespoons red pepper flakes (2 tablespoons makes a fairly spicy kimchi; use more or less to taste)
Chop cabbage, bok choy, and green onions coarsely and put in large bowl. Mix in daikon, carrot, and salt. Work the ingredients, pressing and smashing with the end of a rolling pin or back of a wooden spoon. This step will help the cabbage release its juices. The bulk of the greens will reduce by about half as you work it. Set greens aside; mince the garlic and ginger and stir into the cabbage along with the pepper flakes. Transfer mixture to a half gallon jar, pushing the greens down until they’re covered by juices. It will not look like you have much juice, but when you smash the ingredients down into the jar, you’ll be surprised. If the solid ingredients are not entirely covered by juices, top it off with a bit of filtered water. Cover jar with a loose cloth. Let sit at room temperature for a day or three, then cover and refrigerate.