Kim's Kimchi Recipe

Kim's Kimchi Recipe

Posted by Leon Sabourin on

Ingredients

  • 1 1/2 Large Cabbage Shredded
  • 2 Thai Chiles Minced
  • 2 Carrots Shredded
  • 1 Shallot Minced
  • 2 Large Garlic Minced
  • 1 Thumb Size piece of Ginger Minced
  • 5 Slightly Mashed red Juniper Berries
  • 1/4 tsp Coriander Seeds
  • 1/4 tsp Cumin Seeds
  • 5 Slightly Mashed red Juniper Berries
  • 1/4 tsp Coriander Seeds
  • 1/4 tsp Cumin Seeds
  • 1/4 tsp Aji Pepper
  • 1/4 tsp Urfa Biber Pepper
  • 1 tsp Fermented Peppercorns
  • 1/2 tsp Miso
  • 6 tsp Sea Salt

Note: All of these spices are sold at Laura's if you cannot find them or do not already have them

Directions

  1. In a large glass bowl (not metal) or a food-grade safe plastic container place all ingredients. Massage the mix with your hands for a few minutes, really pressing on the vegetables to get the liquid from the vegetables to be drawn out.
  2. Leave sit for 3 to 4 hours, massaging periodically. Once a good amount of water is in your container, stuff your cabbage mix into your glass vessel and really push on the cabbage mix, to create enough liquid to cover the surface so all the vegetables are under the brine. You can use a ceramic weight or a small plate to keep it submerged. If using mason jars you will have to burp the jar each day to release the gases or the jar could explode. I used the Kilner vessel for mine and I did not have to do this step. The vessel has a pressure release on top that does this for me. You could also use a pickle pipe, see our online store for details.
  3. Let sit for approximately 2 weeks. Please feel free to give me a call if you would like more information. There is too much liquid in the photo shown, try to keep it about an inch from the top.

 Additonal Note: There is too much liquid in the photo shown, try to keep it about an inch from the top.

Stay healthy and feed your gut!

Download Recipe

Newer Post →

Kim's Recipes

RSS
Maple Balsamic Meatballs

Maple Balsamic Meatballs

By Colton Jung

Why make regular meatballs when you can dress them up with Laura’s signature Pure Maple Dark Balsamic Vinegar! This delicious recipe was created using ingredients...

Read more
Smoked Salmon Spread

Smoked Salmon Spread

By Colton Jung

Originally created for Laura’s Christmas Open House, this spread is perfect as a snack or an appetizer! The secret ingredient is the dill pollen we...

Read more