Yum Kimchi!

I started making Kimchi a couple years ago. Since then I like to make it to eat with everything.

Its really fun because you can modify it however you like and it turns out pretty great! Sometimes I add a ghost pepper to make a spicy batch.

This instructable is for how to make a batch of kimchi at home!

In large Pot fill 1/4 of the way with water. Add salt until and stir. How salty you ask? A little less than ocean. ;) start with a half cup of salt.

When you add salt to the cold water it will sit on the bottom of the pan. mix until gone. Taste. You will have an opportunity to add more salt later.

YOU HAVE NOW MADE THE BRINE>>

Food Ingredients:

4-5 Baby Bok Choy

4 Carrots

1 Dakon Radish

5 Radishes

5-6 Green Onions

1 Red/White Onion

2-3 Chile Peppers

Piece of Ginger Root

4 Cloves Garlic

Supplies:

Big Pot (ie pasta pot)

Bowl for Spices

Wide Mouth Jars

Water

Salt

Sharp Knife

Cutting Surface

Find a good cutting tool and a good cutting surface. Be really CAREFUL always pay full attention when using knives.

There are two categories of ingredients. SPICES and VEGETABLES

Chop all the vegetables:

4-5 Baby Bok Choy
4 Carrots (grate or chop up to you)

1 Dakon Radish

5 Radishes

ADD TO THE BRINE

Mince all the Spices:

5-6 Green Onions
1 Onion

2-3 Chile Peppers

Piece of Ginger Root

Garlic

ADD to Seperate Bowl

Let the Vegetables in the brine sit for 4hrs to overnight.

Taste. If all veggies are a bit salty. Good.

If they are not salty.. add a bit more salt before you continue to the next step.

Drain the brine from the Pot, but save it.

Do exactly that. Add all the spices to the big pot of veggies.

Mix thoroughly.

Now take the mixture and Jam it into jars!

Really Jam it in there.

When done. Top it off with the left over brine. I Find jars that stack well, I put a paper towel under the jars because as the process starts you will get little brine overflows.

You wait about a week, each day tasting it. The flavors start to mix and the process of fermentation begins. It will bubble. It is important to keep pushing the kimchi down below the liquid surface. This is what the stacked jars helps to do. In some environments it needs to be covered.

After about a week you can transfer into the fridge.

Enjoy the process, try it at different stages and modify it as you see fit

YUM KIMCHI!