/ck/ - Food & Cooking

>>9939738
>>9939690
>>9939738

Yes my family ate some, this was 3 days after when the fermentation was started and the jar was put in the fridge for long term storage.

Vegetable matter:
1 head napa cabbage
~1 lb mustard greens
1 daikon radish
1 carrot
3 very small purple carrots
1 bunch green onions

Chili paste:
1/4 cup homemade thai chili paste (roasted blitzed thai chilies with a few scant garlic cloves and a roasted bell pepper or two)
1 tblspn fresh ginger, smashed and chopped
1 tspn galangal smashed and chopped
1 tspn sugar
10 cloves of garlic
1/2 onion minced to death
5 anchovies chopped into a paste

You salt your greens for a few hours, turning them to ensure salt keeps pulling water out. I left mine overnight. Then you rinse and drain the greens and chop your other vegetables.

Put some gloves on, then mix your paste. Ready your jars and apply paste to each piece of cabbage/mustard and mix in the other chopped veggies as you go. Leave on the counter for 3 days, mixing or turning as it ferments to ensure all the liquids and flavors mingle.

I made a split second decision to make my kimchi paste spicier with cayenne and make the red pop with some paprika. Had I saved more of my initial thai pepper paste, that would not be necessary.

My mother is very finicky about fish flavor, and so anchovies have been my new favorite way to add non-offensive umami flavor. No one suspects they're in the finished product.

Lastly, since I've started making kimchi I always save about a tablespoon of strained liquid from the last batch to kick-start the right bacteria. My initial batch did not have this and turned out fine though.