Easy Kim Chi

Kim Chi

Ingredients

1 medium nappa cabbage

1/3 cup pink Himalayan sea salt, NOT iodized

1 tsp arrowroot flour

3-5 garlic cloves

3-5 red finger chilies, chopped

1 small cooking onion, chopped

½ cup peeled & chopped daikon radish

¼ cup Korean coarse red pepper powder

2 tbsp tamari soy sauce

1 tbsp chopped fresh ginger

1 tsp pink Himalayan sea salt, NOT iodized

3-5 green onions, halved lengthwise & cut into 1-inch pieces

Instructions

  1. Remove leaves from cabbage. Cut in half lengthwise; cut into bite-sized squares. Spread 1/3
    of the cabbage in a large bowl; sprinkle w/ 2 T water then 1-2 T sea salt. Repeat layers 2 times.
  2. Cover & let stand, turning every 30-40 minutes, for about 2 hours. Drain.
  3. Fill the bowl w/ cold water; rinse & drain the cabbage 2-3 times. It should be salty, but not
    inedible. Drain in a large strainer while preparing the spice mixture.
  4. Meanwhile, in a small saucepan, combine arrowroot flour with 1/3 cup water. Bring to boil
    over high heat; continue boiling, stirring constantly, for 20-30 seconds. Set aside to cool.
  5. In a food processor, blitz together arrowroot mixture, garlic, ginger, chilies, radish, onion, salt,
    red pepper powder & tamari until smooth.
  6. Press cabbage to ensure most of the liquid has drained. Combine cabbage, spice mixture &
    green onions; mix thoroughly.
  7. Transfer to large air right jar, pressing down firmly with the back of a wooden spoon to
    remove air pockets; leave roughly 5cm (2″) head space.
  8. Loosely seal and place on a tray/plate to catch any overflow. Let stand at room temperature
    for 24-72 hours or to the desired flavour.
  9. Store in the fridge for up to 2 months.

Thanks to Mike Murdoch for this awesome recipe!