Kimchi Recipe

Ingredients

2 Napa Cabbage
1 yellow or white onion
10 peeled garlic cloves
2 heaping spoonfulls of Sae woo jeot
10 heaping spoonfulls of coursely ground hot pepper
4 scallions
1 Dashima (Kombu)
1 carrot
1 apple or pair (optional)
Kosher salt or course ground salt made for kimchi

Prep

Cabbage

Get a large container for wilting and washing cabbage

Trim off the top, about 2-3 inches of the leafy green portion
Cut off the stem of the cabbage
Split off cabbage leaves one by one
Layer the cabbage leaves in the large container, sprinkling with salt as you go
Let the layers of salted cabbage leaves sit for 3-4 hours

Now that your cabbage head is trimmed, separate each cabbage leaf from the head. As you peel each leaf, layer into a large container for cleaning. Layer in leaves and as you cover the base of your container with cabbage leaves, season the leaves generously with salt. Continue this layering/salting process until you’ve layered in all of your cabbage leaves.

Kimchi sauce

Clean and chop scallions in to about 2" segments
Blend apple/pear, Dashima, sliced onions, sae woo jeot, peeled garlic (add water, just enough to grind if needed)
Peel and julienne carrot
Combine blended materials, carrot, and hot pepper flakes
Let sit for 3-4 hours

Combining

Wash salt from cabbage and let it drain/dry (you don’t need to have it completely dry, just so that it’s not dripping wet)
Once it’s mostly dried, carefuly layer together cabbage and the Kimchi sauce in a separate container
Leave the freshly made kimchi overnight at room temperature to get a fast start to fermentation
Transfer freshly made kimchi container to refridgerator in the morning.

You can eat this immediately or let it ferment to taste. The longer you let it sit, the more fermented it will be.