គីមឈី Kimchi

Ingredients:
• 1 medium heads Napa cabbage (little over 3 lbs lbs
• 3/4 cups coarse salt, or sea salt non-iodized, divided (sea salt recommended)
• 6 cups of cooked water (some just use regular sink water)
• 2 Tbsp. sweet rice flour
• 1-10 cloves garlic, depending on taste preference
• About 1-2 slices fresh ginger root chop it
1/2 sweet bell pepper
1/2 carrot
1/2 onion
Some chives
• 5 Tbsp Korean red pepper powder - specific “for kimchi”
• 1⁄2 Korean radish or daikon radish( I didn’t put here)
• 1 pear
• 3 stalk of green onions
• 2 Tbsp fish sauce
• 1/2 Tbsp of sugar
Salt as needed
Watch video for complete step but if you prefer in written recipe, here are the step below:
Procedure:
1. Prepare Napa cabbage:
a. Rinse heads under cold water and drain.
b. Cut away and discard any spoiled or damaged spots.
c. Cut Napa cabbage into four quarters and remove core from each. Chop quarters into 2-inch pieces if prefer.
2. Salt cabbage:
a. Prepare saltwater solution of 1/4 cup sea salt non-iodized salt and 6 cups of water in large mixing bowl or a pan.
b. Dip cabbage pieces briefly in the saltwater solution, to facilitate penetration of salt into the cabbage pieces. Discard saltwater solution.
c. Drain and place cabbage pieces in a bowl. Sprinkle 3 Tbsp of sea salt non-iodized salt over the cut cabbage and massage it into the cabbage well. Allow cabbage to sit covered at room temperature for 6 hours (a longer time will make it more salty).
d. Rinse cabbage pieces 3 to 4 times with cold water to rinse away the salt, then place in a colander to drain out excess water from the cabbage for at least 1 hour.
3. Prepare seasonings:
a. Add 2 Tbsp of sweet rice flour and 1 cup water in small saucepan. Bring to a boil and set aside to cool.( need only 1/2 cup here)
b. Chopped or finely mince (or use blender with small amount of water and 2 Tbsp of fish sauce) garlic, ginger, onion and red sweet pepper)
Mix with cooled sweet rice flour paste and add Korean red pepper powder.
c. Cut green onions, chives to desire length and julienne carrot. If using the radish julienne as well.
d. Using clean hands and disposable food handler gloves, mix above seasoning paste and Julienned vegetables together in large mixing bowl. This create a spicy
veggie paste. Add sugar and salt only if needed.
e. Combine cabbage with the spicy veggie paste, rub together and mix thoroughly.
4. Pack container:
a. Pack kimchi tightly into container, minimizing air exposure and encouraging brine formation. Fill container about 2/3rd full, as fermenting microorganisms will release carbon dioxide (CO2) and create bubbling and fizzing.
b. Cover tightly. If using jars, seal to finger-tip tight. If using bags, squeeze out excess air. Place on plate or in bowl to catch potential overflow.
5. Ferment!
Option 1: Kimchi may be placed in refrigerator so it ferments slowly over 3 to 4 days. This may be preferred, especially during hot weather.
Option 2: Place sealed container in a well-ventilated location (may become pungent), with a relatively constant room temperature, around 68° F is ideal. Ferment only 1 to 2 days at room temperature, tasting it daily until it reaches preferred tangy taste and desired texture.
6. Store and enjoy!
a. Store fermented kimchi covered tightly in the refrigerator. Keep it pressed down to minimize air exposure. Kimchi may become more sour over time. Discard if you observe indications of surface mold.
b. Kimchi can be enjoyed in countless recipes!
What is kimchi?
Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi.
The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of microorganisms which confer a health benefit to the host. Eating kimchi can be a healthful way to include more vegetables and probiotic microorganisms in the diet.
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