We're having some friends over for a kimchi making demonstration this evening, which is the excuse I've needed to finally write up the recipe. I've been making batches every 2-3 months over the last couple of years. I have a growing list of friends that get some... I end up giving about a third of each batch away.
This recipe is actually several individual recipes that you combine at the end. The cabbage soaks for 8 or 9 hours, so be prepared to start early and make a day of it. Make sure and start the broth and porridge steps early enough for them to cool completely. Everything else I do after I start draining the cabbage. This video from Seonkyoung Longest is an amazing tutorial
Kimchi is usually made with a lot of fish sauce and other fermented fishy ingredients. I've done a couple of things to augment that. First, I use a seaweed and shiitake broth. This is my go to broth for most any Asian cuisine. Second, I add doenjang. Doenjang is the Korean version of Miso and, to me, it has a more fermented, deeper flavor. You can use miso, but I really recommend doenjang, for everything really! Finally, gochugaru is Korean red pepper flakes and are a must. It is a little hot, a little smokey and a little fruity. It is delicious on everything.
3 large napa cabbages
3/4 cup coarse sea salt
24 cups cold water, mixed with 2 1/4 cups sea salt
Additional water as needed: 2 cups water mixed with 3 tbs salt
2 cups umami broth
1/4 cup mochi (sweet rice flour)
1 cup umami broth
6 tbs doenjang
1 tbs sugar
25 cloves garlic
2 tbs ginger
1/2 medium onion
1 fuji or gala apple
1-2 cups gochugaru, korean red pepper flakes (I use 1 1/2 cups)
2 lbs korean radish or daikon
2 cups garlic chives
6-8 green onions
Cabbage (about 30 minutes + 8-9 hours soaking time): Dissolve salt into water in a large basin. Cut cabbages into quarters. Wash quarters and shake them dry. For each quarter, sprinkle salt on the thick part of each rib. About 1 tbs salt per quarter. Put quarters in salt water basin and leave to soak for 8-9 hours turning every hour or so, until you can bend back a rib without it snapping.
Porridge (about 5 minutes): Stir mochi into broth and bring to a boil. Boil for a couple of minutes and remove from heat. Cool completely.
Makes about 15 lbs (30 cups)
30 servings: 80 calories (1g fat, 17g carbs, 5g protein)