1/4 cup salt
1/2 pound RADISH, julienned
1/2 pound carrot, julienned
6 spring onions, sliced into 1-inch segments
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 small pear (or apple), peeled, cored and chopped
1 small onion, chopped
1 cup water
1/2 cup gochugaru (Korean red pepper powder)or chilli paste
2 tablespoons fish sauce
After about two hours, the cabbage should be soft and limp, and the volume reduced in half. (If yours is still firm and full, come back to it after another hour or two.)
Strain the cabbage and rinse under running water to remove excess salt
add the carrot spring onion, mix well
in a blender add the
Pack the kimchi into jars, leaving 1 to 2 inches of headspace. The veggies will expand and release more liquid as they ferment, so you don’t want to overfill the jars.
Tamp down the veggies with the back of a spoon to fully submerge them. I find that there’s always enough liquid in the jars to keep them submerged, and since the liquid is more of a paste, the veggies don’t float to the top as in other ferments
Every day, press down on the veggies with a spoon to expel more liquid and make sure everything is shipshape. A proper ferment should have no mold and no off smell.
After three days, you can start tasting the kimchi; refrigerate when the flavor has fermented to your liking. It should take on a spicy, sour taste. Some people like less sour and some like more sour, but you should definitely wait for your kimchi to take on a noticeably tangy taste if you want all the beneficial Lactobacilli in your ferment. place in a fridge and enjoy
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