Hello fellow foodie,
Today is a the biggest snowfall we have had in Pennsylvania this winter and I am officially over it. Snow, ice, and I are not the best of friends. I prefer the warmth, and to not find myself battling with anything that has the potential to bring out my inner-klutz.
That being said, I have a few recipes up my sleeves for this week. The Sesame Kimchi is the first. Dustin and I cooked literally the entire weekend in preparation for the storm. Most of it ends up in the deep freezer for nights when we get home late from work. This Kimchi recipe was one of our fun Sunday recipes. We have made this one a few times before and it has become a fast favorite.
Actually, he prefers the Kimchi Fried Quinoa recipe I make. I will have that up on here just as soon as the Kimchi is done fermenting.
In addition to this batch, Dustin made his own batch of Sesame Kimchi on Sunday, but this this one was equipped with a Habanero Pepper and Crushed Habanero Flakes. He loves the flavor and heat from the Habanero’s. You won’t get me near that. I’ll have tears coming out of my eyes for a week! But if you are a heat-lover like him, feel free to doctor the Kimchi up as you like.
Anyway, while Dustin is out shoveling, I figured now is the perfect time to get this up here for you all.
I hope you enjoy.
Prep Time: About 30 Minutes
Total Time: About 5 Hours 30 Minutes
Ingredients:
- 1 Head of Napa Cabbage (each one is approximately 2 pounds which should fill 2-3 (16 oz) Mason Jars.
- 1 (8 oz) Daikon Radish
- 5 Scallions
- 1 Whole Bulb of Garlic, chopped
- 1/4 cup Minced Fresh Ginger
- 3 tbsp Korean Red Pepper Powder
- 1/2 cup Kosher Salt
- 1/2 tsp Sesame Oil
- 1/4 cup Fish Sauce
- 2 tbsp Sesame Seeds
- 1 tsp Crushed Red Pepper
- 1 1/2 tsp Sugar
- Water
- 2-3 (16 oz) Sanitized Mason Jars
Directions:
- Rinse your Cabbage and cut in 2 inch strips.
- Unravel the Cabbage and place in either a large stock pot or bowl. *Note: we used mostly leaves, not the stems. Its easier to ear the leaves off and discard the stems after you have cut the 2 inch strips.
- Add salt evenly to cabbage.
- Fill your pot or bowl with cool water and cover the cabbage.
- Soak for about four hours.
- Strain the water out of the cabbage, rinse, and place in a large bowl.
- Rinse, peel, and cut 8 oz of Daikon Radish into matchsticks.
- Rinse and cut 5 scallions into 1/2 inch – 1 inch pieces.
- Peel and mince 1/4 cup ginger.
- Chop 1 bulb of garlic.
- In a separate large bowl mix the Daikon Radish, Scallions, Ginger, Garlic, Korean Red Pepper Powder, 1/4 cup of fish sauce, 1/2 teaspoon Sesame Oil, 1 1/2 teaspoons sugar, 2 teaspoons Sesame Seeds, and 1 tablespoon of Crushed Red Pepper. *Note: Add Crushed Red Pepper to your own preference.
- Add Cabbage to the mixture and toss thoroughly.
- Place Cabbage in Mason Jars.
- Lightly tighten lids so the gasses can escape.
- Allow the Cabbage to sit for 36 hours in a dark place. Then tighten lids and refrigerate for approximately a week before eating so you gain the best flavor.
Below please find the step-by-step process with photos.
Rinse your Cabbage and cut in 2 inch strips.
Unravel the Cabbage and place in either a large stock pot or bowl. *Note: we used mostly leaves, not the stems. Its easier to ear the leaves off and discard the stems after you have cut the 2 inch strips.
Add salt evenly to cabbage.
Fill your pot or bowl with cool water and cover the cabbage.
Soak for about four hours.
Strain the water out of the cabbage, rinse, and place in a large bowl.
In a separate large bowl mix the Daikon Radish, Scallions, Ginger, Garlic, Korean Red Pepper Powder, 1/4 cup of fish sauce, 1/2 teaspoon Sesame Oil, 1 1/2 teaspoons sugar, 2 teaspoons Sesame Seeds, and 1 tablespoon of Crushed Red Pepper. *Note: Add Crushed Red Pepper to your own preference.
- Add Cabbage to the mixture and toss thoroughly.
Place Cabbage in Mason Jars.
Lightly tighten lids so the gasses can escape.
Allow the Cabbage to sit for 36 hours in a dark place. Then tighten lids and refrigerate for approximately a week before eating so you gain the best flavor.
