California Farm Fermented Napa Cabbage Kim Chi

Name: How to cook California Farm Fermented Napa Cabbage Kim Chi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, makes one quart jar
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Fermented Napa Cabbage Kim Chi

When it is cool inside our home kitchen in winter, we salt and ferment cabbages to make sauerkraut and kim chi. Our version of kim chi makes one quart jar from one small Napa cabbage, we use this delicacy to spice up bland dishes like boiled beef, stewed chicken, or steamed white fish. I am sharing our kim chi marinade paste taste test with you in here to get a perfect pepper heat balance.

Ingredient

Food ration :

2 people, makes one quart jar

Cooking time :

Soak overnight, ferment two weeks.

1/4 cup

fresh ginger, grated

small Napa cabbage, stem on, two pounds

1/4 cup

coarse Himalayan Sea salt

garlic cloves, minced

1/2 cup

fermented red pepper sauce (sambal oelek)

1/2 cup

anchovis fish sauce

Tsp

fermented shrimp paste (trassi)

Cooking instructions

* Step 1

Leave stem on the cabbage, just trim a thin slice from the very end to remove any bacteria or dirt. Cut white part of cabbage in two, then pull apart so the leaves stay with the stem. Cut same way in quarters. Submerge and Soak in cold water overnight with 20 grams sea salt added for a two pound cabbage. Leaves will now bend easily to brush the peppersauce marinade between the leaves.

* Step 2

Make the marinade paste. Mix fish sauce, add crushed garlic and crushed ginger, crushed white scallions, add fermented shrimp paste, mix till smooth. Now add coarse Himalayan sea salt. Mix well.

* Step 3

Do the kim chi pepper paste taste test. Beat egg, fry in cast iron skillet, cool, cut in strips. Brush first egg strip from Tbs of sauce made from all marinade ingredients and half teaspoon of pepper sauce, taste. Keep adding pepper paste sauce (sambal) in half teaspoons till perfect. One tablespoon is equal to six half teaspoons. Our own ratio is equal amounts of pepper sauce to all other sauce ingredients.

* Step 4

Rinse, drain the cabbage quarters. With 2” food brush, cover each leaf with pepper paste/ salt mix. Also brush the cut edges of the cabbage. Lay cut face up. Store one week on half size baking tray in cold oven to get fermentation going. 65F degrees is ideal. Drain run off juices regularly. Then taste daily, and when crisp and perfect, cut into bite size pieces, press into canning jar, put in fridge, loose lids for a week till fermentation stops, then seal. Fresh till next harvest.