Five Star Kimchi
by Karen Wang DiggsTraditional kimchi is easier to make than you might think. This flavorful fermented cabbage combines napa cabbage, daikon, scallions, garlic, ginger, and Korean chili flakes to create a crisp, tangy condiment that becomes more complex as it ferments. Store it in a Le Parfait glass jar for easy fermentation and long-lasting freshness
Five Star Kimchi
Karen Wang Diggs
Rated 5.0 stars by 1 users
Cuisine
Asian
Servings
32
Prep Time
15 minutes
Ingredients
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2 lbs Napa cabbage, cut into small cubes
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2–3 Tablespoons Celtic Sea Salt
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6 oz. daikon, peeled and cut into small dices
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1 stalk scallion, cut into slivers
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1 Tablespoon grated ginger, optional
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1–2 teaspoons fish sauce, optional**
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2–3 cloves garlic, minced***
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Large stainless steel, glass, or ceramic mixing bowl
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Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
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Sauerkraut pounder, wooden spoon, or rolling pin
Directions
Place the cut cabbage and salt in the mixing bowl and massage salt into the cabbage with clean hands for about 2–3 minutes.
Add in spice blend and toss well with a pair of tongs, or if using your hands, please wear gloves to prevent the chili (gochugaru) from staining or irritating your skin.
Mix in the rest of the ingredients.
Transfer the mixture, a third at a time, and any liquid in the bowl to the Le Parfait glass jar. Using a sauerkraut pounder, wooden spoon, or a rolling pin, gently but firmly pack the cabbage into the jar after each addition.
Assemble The Little Fermenter device onto the jar according to directions. Allow to ferment between 7–14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove the fermentation device and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Recipe Note
*If you are not using our Five Star Kimchi Spice Blend, you can just use gochugaru (Korean red pepper flakes) only. It is easily available in Korean or Asian grocery stores.
**If not using fish sauce, taste the cabbage mixture after salting and add in more salt as needed based on your taste preference.
Note: During the first 24–48 hours, the cabbage will be releasing more liquid which may cause your jar to over flow. If that happens, simply remove The Little Fermenter device and pour off excess brine. Give the parts a quick rinse and re-set the device onto the jar.