Farmhouse Delivery Kimchi
The beauty of kimchi is that you can mix & match the vegetables based on what’s in season. Napa Cabbage is the usual choice, but feel free to experiment with veggies like kohlrabi, celeriac, or brussels sprouts. You can also try black, Easter egg, or watermelon radishes.
Recipe by Matt Taylor, Farmhouse Delivery Executive Chef
Serving Size: 1/2 cup
Total Time: 20 minutes
- 3 pounds cabbage, roughly chopped
- 1 pound carrot, shredded
- ½ pound daikon radish, sliced
- ½ pound scallions, cut into 1-inch pieces
- 2 tablespoons kosher salt
- ½ cup sugar (optional)
- Housemade Chili Paste (see recipe)
- In a large bowl, mix vegetables to combine. Massage in salt and sugar by tossing around. Transfer to a container and cover. Let sit overnight.
- Drain vegetables of the liquids that have been drawn out overnight. Add chili paste to vegetables and toss all together to evenly incorporate paste.
- Pack Kimchi into jars and top with any extra juices from the bowl. Use chopsticks to push Kimchi down and distribute juices. Seal jars up. Refrigerate for a week. You can wait as long as 3 weeks before opening up but that depends on how sour you like it. Consume within 1 month after opening.a
HOUSEMADE CHILI PASTE
- 2 tablespoons chopped garlic
- 2 inches fresh ginger, peeled
- and chopped
- ½ cup Korean chili powder
- ½ cup water
- ¾ cup fish sauce
- ¾ cup tamari
Combine all ingredients in a food processor and pulse into a paste.