Kim Chi (Korean-Style Sauerkraut)

Discussion in 'Recipes' started by joe george, Feb 17, 2010.

  1. joe george

    joe george

    Likes Received:
    Professional Chef
    1 head Napa cabbage, cut into two-inch pieces 

    1 small daikon, grated

    2 tablespoons kosher salt

    2 cloves garlic, minced

    1 small piece ginger, minced

    1 small onion, minced

    2 tablespoons chili paste

    1 tablespoon sugar



    Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water.  After about 2 days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation.