How to: Kimchi

My Kimchi recipe is inspired by the Korean recipe but it is not a proper kimchi recipe, as kimchi requires shrimp paste and special kind of Korean chili & a rice slurry. P.S: please use clean utensils when scooping out your fermented veggies. I prefer wooden spoons/chopsticks, don’t worry you can use your usual stainless steel utensils (18/10), however do not leave the spoon in the jar as it can end up reacting with the fermented veggies. Funny story; this is one of the first photoshoots that we have done for Juna’s Eatery, and every time I see this pic I laugh at the fact that this is no ordinary spoon, that’s a silver spoon! I stuck that spoon into my beautiful kimchi jar for the picture! And when Bedoor was like “done with the kimchi, what’s next?”, I cleared the table to set up for the next dish and this is when it hit me, I was like oh wow Juna, you got a silver spoon in there! How can I salvage that! So what do we do with mistakes? We learn, laugh and teach mindfulness :) I make all my fermented veggies during the seasons of fall & winter. The quantity usually I make during the colder months usually is sufficient to last me and my friends the rest of the year. I take a good jar or two and dehydrate to create my kimchi powder, KC as my friend calls it, Kimchi Crack LOL. My KC is definitely yummy garnish.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First start with the cabbage, wash and chop using a knife or mandoline slicer.

Step 2

Salt the cabbage with 60% of the salt. Massage it and let it rest, it will release its liquid and that will be our brine liquid.

Step 3

With a knife or mandoline slicer, slice your vegetables in a uniformed shape.

Step 4

Finely mince the garlic and ginger and add to the vegetables

Step 5

Salt the vegetables, and mix in the spices too.

Step 6

Mix the vegetables with cabbage.