Wondering what exactly makes kosher kimchi? It is simply using Kosher Korean pepper paste.
Kimchi is therapeutic to eat as it is filled with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods.
Kimchi (like other fermented foods) is therapeutic to make too as it is very tactile and almost magical.
- 14 oz oriental radish
- 1 lb cabbage
- 7 oz carrot
- 5 oz Shallots
- 1 head of garlic
- ¼ tsp salt + 1 tsp real salt
- ½ cup Kosher Korean pepper paste
- 1 cup of water (if needed)
- Paring knife
- garlic press
- 1 large mixing bowl
- 1 medium mixing bowl
- Cutting board
- food prep cooking gloves
- 1-2 wide mouth quart size liter glass jar
- Fermentation weights (try these grooved weights with handles for comfort and cleanliness)
- 1-2 zip lock bags
- Peel and cut radish and carrot into batonnet shape
- Using the garlic press, press head of garlic
- Slice shallots
- Place carrot, radish, shallots and garlic into medium mixing bowl and add ¼ tsp of salt and mix with your hands so salt is evenly distributed
- Place ½ cup of korean chili paste on top of vegetables (this is to allow the paste to soften for 1 hour because it is refrigerated and cold. When the chili paste is soft, it is easier to mix)
- Set aside
- Wash Cabbage thoroughly
- Cut in half lengthwise and then slice
- Slice cabbage into the the same sized pieces as the carrot and radish batonnets (the reason for the this so that all ingredients ferment at the same pace)
- Place cabbage into large mixing bowl
- Place 1 tsp salt to 1 cup of clean water (this is a salty brine)
- Pour brine over cabbage and mix evenly over cabbage leaves
- Allow cabbage, radish and carrots to sit for one hour.
- During this hour, the vegetables shvitz (literally “sweat”) producing water
- After 1 hour, mix cabbage, radish and carrot together thoroughly. (You might want to use food prep cooking gloves to keep the chili paste and garlic smell off your hands)
- Pack the kimchi tightly into the glass jar (there should be some liquid brine left in the mixing bowl - do not throw it out! You may need it)
- Press the vegetables down into the jar so much so that the brine rises
- Add more brine if needed to submerge the vegetables in brine
- Weigh the vegetables down using a smaller jar filled with water, or a ziplock bag filled with brine. (If you ran out of brine you can make more using 1 cup of water and ½ tsp of salt).
- Ferment in your kitchen or another warm spot.
- You can taste the ferment every day and decide when it is ready.
- I like to ferment this kimchi for 7-10 days for optimal flavor.
To learn more about fermentation, read this interview with fermentation expert Sandor Katz.
P.S. Aqqo is offering 15% off their grooved weights with handles perfect for pickling and fermentation. Use code: 43QY62DS. Valid from October 2, 2017-2 April 2018.
If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals