Recipe for the week of April 15 - 21, 2024

Kimchi

Check out this easy, delicious kimchi recipe from @drjoshlevitt 

“My very own, homemade Kimchi recipe! I love making this at home, and I hope you will too! Here's how to make it:

Ingredients:

  • One medium Napa cabbage

  • One medium daikon radish

  • One bunch green onions

  • 4 Tablespoons salt (don’t worry, most of it gets washed off)

  • 1/3 cup Korean red pepper flakes

  • One head Garlic (7-10 cloves)

  • One thumb Ginger

  • One teaspoon sugar

  • 1/4 cup water


Equipment:

  • Very Clean Cutting board

  • Very Clean Chefs Knife

  • Very Clean Mixing Bowl

  • Very Clean Jar

  • Latex or nitrile gloves

  • Cheesecloth or paper towel

  • Rubber Band


Instructions:

  1. Wash hands and all equipment with hot soapy water.

  2. Rinse cabbage and slice into quarters lengthwise.

  3. Cut the quarters into bite sized pieces.

  4. Place cabbage in large bowl and add salt.

  5. Mix and massage the salt into the leaves.

  6. Let sit for about 2 hours, mixing every 20-30 minutes.

  7. After two hours, drain, rinse, squeeze, and repeat to remove the salt.

  8. While cabbage is resting…add Korean pepper, garlic, ginger, sugar, and 1/4 cup water to a clean food processor. Pulse until it’s a smooth paste.

  9. Cut daikon and green onion into bite-sized strips.

  10. Wearing gloves, add cabbage, daikon, onions, and red pepper pastes to the bowl and mix thoroughly.

  11. Pack mixture into a clean jar, pressing down so it’s submerged in brine. Leave at least one inch of free space at the top.

  12. Cover with cloth and rubber band and leave out on counter, out of direct sunlight for 2-5 days. Press down and taste daily.

  13. Store in fridge to stop fermentation. It will keep for over one month in the fridge.

Enjoy as a topping or side dish on just about anything!”

Check out his IG feed or go to his linktree https://linktr.ee/drjoshlevitt to learn more.

Jim Tinsky