Kimchi - Fermentation

Growing up I remember visiting my grandparents house and them pickling cucumbers, pepper and making sauerkraut.  It was not until the last few years that I started eating kimchi, a Korean variation of fermented cabbage. I decided to make my own and could not be happier with the results.  I love to eat it as a condiment or even on a slice of bread.

To Make Use:
1 Napa cabbage 
1 large Daikon (Korean radish- found at Asian Supermarket)  4 scallions
Shred and slice and mix in a large bowl Add:
2 tablespoons Kosher salt About 1/3 cup of rice vinegar
Sriracha sauce to taste some garlic and minced garlic (about a table spoon of each)
Mix and let sit until it starts to produce more liquid- them squish down into jars allowing the liquid to form a one inch layer and let sit in the fridge for at least three months. 

This recipe is a variation of Sandor Katz's Kimchi.  He is the master of fermentation and I HIGHLY recommend his book Wild Fermentation

Have you ever made your own Kimchi? 

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