Hello my little lovelies, and my big lovelies, and all the lovelies reading.
I just wanted to share this kimchi recipe that I made cuz I’m pretty frikkin impressed with myself!
I had been trying to get in my fermented food intake and was spending $$$ on kimchi. Also, lots of the kimchi available, even in places like Whole Foods, Trader Joe’s, Sprouts, etc… have a lot of sugar in it! So I decided to save money, spare myself the sugar, and make my own! I had no idea how it would turn out. I gotta say tho.. it’s damn good! It’s just as good as store bought. I mean, kimchi in general kind of tastes like ass. So my ass-kimchi is just as good as store-bought ass!!!!
I didn’t take pics of the process, hopefully you don’t hate me. Maybe later I’ll do another blog entry with pics. But for now, here is the steps that led to this legit and super healthy kimchi!!
Buy a big napa cabbage and other necessary ingredients below
Cut Napa Cabbage into about 1.5 inch strips
Put it in a big ass bowl
Soak all the cabbage pieces in 1/2 cup sea salt and water for two hours
Drain
Make paste from
1/2 cup gochugaru (Korean Red chili pepper flakes from Asian store)
Paprika (I added sweet paprika, just because the option was in the house and seemed like a nice touch)
Approximately 8 Garlic cloves
The white parts of the green onion
1/2 apple (or pineapple or pear)
1/4 cup Water
Basically, put all the paste ingredients in your Vitamix and give it a whirl!!
I wanted to put this in my kimchi, so I had ready to go:
Korean radish that I randomly chopped up in small pieces
The chopped Napa Cabbage
2 stalks Green onion in one inch pieces- use green part only
One Shredded Carrot
Ladies and gent, PUT ON LATEX GLOVES and scoop the kimchi chili paste out of your vitamix and massage it into your cabbage/kimchi veggie mix.
I massaged the paste into the cabbage leaves, radish pieces, green onion, and carrot pieces, until all of it was coated in that paste.
I stuffed it all super tight in a glass jar.
Everyday for at least 3 days, unscrew the jar and press down firmly in the jar to let out any air. Leave 2 inches of room in the jar. I did this everyday for 7 days because I’m an overachiever/anal/a worrywart.
Let it ferment for 7 days, then put it in the fridge. There you go!
AUG