recipe 
yields
1 batch
3 heads Nappa cabbage, chopped
1 head rainbow chard, chopped
8 cloves raw garlic, chopped
1 cup peeled fresh ginger, chopped
6 bunches green onion, chopped
2 carrots, peeled and shredded
3 tablespoons fish sauce (Cory likes Red Boat)
2 tablespoons rice wine vinegar
3 tablespoons salt
1 tablespoon sweet soy sauce
¼ cup sugar
2 tablespoons white pepper
¼ cup Korean chili flakes
3 tablespoons ponzu juice
1 tablespoon oyster sauce
1 tablespoon hoisin
5 Thai basil leaves, chopped
5 mint leaves, chopped
1 tablespoon Chinese mustard
1 tablespoon honey
ingredients
steps
- Mix all ingredients together in a non-reactive container, such as a large plastic cupcake keeper or large glass jar. The mixture will be very dry initially, but resist the urge to add water.
Notes on Kimchi
LIGHTER KIMCHI / Serve immediately. It will not have time to ferment but will still have complex flavors.
“MEDIUM” FUNK KIMCHI / Sit container out, uncovered for 24 hours. Cover, refrigerate until cool, then serve immediately.
BRING THE CLASSIC “SUPER FUNK” / Sit container out, uncovered for 24 hours. Cover, allowing room at the top of the container as the kimchi is alive at this point, and refrigerate for at least a week.
Date Published: 05.27.15
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- from Cory Burke of Roti Rolls, Charleston, SC
