Kimchi

1. Remove the outer leaves from the cabbage and clean them. Set aside for later which will be used to keep kimchi below liquids in jar.
2. Roughly cut the cabbage: cut in half lengthwise, then cut in half again, remove the core and roughly chop the cabbage into pieces of about 3-4 cm big (bite size).
3. In a large bowl, combine the cabbage, the julienned carrots & daikon and the green onions. Weigh the contents of the bowl and do the calculation to know the amount of salt that is required for use. It should be 1.5% of the total weight of the vegetables.
4. Sprinkle the salt over the vegetables and massage them until they slowly start to release their water, (this will act as natural brine). Set the bowl aside.
5. Make the chili paste: in a small food processor or blender, purée together the chili pepper, fresh ginger, garlic cloves, apple (or Asian pear) and the seaweed flakes.
6. Add the chili paste to the bowl of vegetables and mix well with your hands or gloved hands. Check to see if some liquid from the veggies is on the bottom of the bowl. If there’s no liquid or not enough of it, let the kimchi sit for an extra 30 minutes, massaging from time to time.
7. Using a wide mouth funnel, fill the jar with the kimchi. With a wooden spoon or directly with your hands, press the kimchi to make sure to eliminate as many air bubbles you can, but also to cover the kimchi with its own brine. Caution: do not over fill the jar or it might overflow during the first 24-48 hours. Try to keep it bellow 3/4 full.
8. Use the outer leaves of the cabbage that were set aside, to cover the kimchi. They will create a barrier in order to keep kimchi below the brine, but will also protect against certain kinds of mold which could be likely to spread on its surface. You can simply throw those leaves away once the fermentation process is done.
9. Make sure to use enough cabbage leaves to keep the kimchi well submerged below brine. Close the kimchi jar. Store it in a place away from direct light and sufficiently ventilated. Leave it there to ferment for 3 to 14 days, depending of the temperature of the room and your own taste. *Make sure to burp your jar daily by opening the jar to let the pressure (CO2) out and check that the kimchi is still well submerged by its own brine. If necessary, use a clean wooden spoon, NOT METAL to push the kimchi down and eliminate potential air bubbles). During the fermentation process, the kimchi will become more tangy and almost sparkling to taste.
10. Stop the fermentation process when you are satisfied with the taste just making sure NOT to use the same utensil if taking more than one bite. In the hot summer it can be ready in as little as 48 or 72 hours. During the colder season, it can take more than a week.
11. Once fermented, store your kimchi in the refrigerator. In the fridge your kimchi can be kept for several months. Making sure it doesn’t ran out of brine and it stays well submerged. Always use a clean utensil to remove kimchi and never double dip.

Kimchi is a versatile and flavorful dish that can be used in a variety of ways. It can be used alongside rice or main courses, made into kimchi rice, kimchi pancakes, kimchi stew, added to noodles, burgers, tacos, wraps, quesadillas, salads, sushi rolls, mayo, sauces and even grilled cheese.

These are just a few ideas, and the possibilities are nearly endless. Kimchi's bold and complex flavors make it a versatile ingredient that can enhance a wide range of dishes, adding a unique and savory kick.

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