We're back! Like many local businesses, the floods shifted our focus and energy to rebuilding, repairing and reconnecting with our community. Following a six month hiatus, we're thrilled to share another recipe from our kitchen to yours. If you haven't been back to our
Sebastopol location, we invite you to come see our new look and try some delicious, new offerings. Now, onto this simple, tasty kimchi recipe. It's pretty straightforward but we want to point out, you'll need to set aside a couple hours for the cabbage to marinate in the salt. Once your kimchi is done, add it to tacos, bowls, eat it by the spoonful. Whichever way you enjoy, we'd love for you to share with us! Tag us on Instagram, find us on Facebook or send us an email at email@example.com
1 medium head napa cabbage (about 2 pounds)
¼ cup salt
1 quart filtered water
1 tbsp grated garlic (5-6 cloves)
1 tsp fresh ginger, peeled and grated
1-5 tbsp Korean red pepper flakes (gochugaru)
8 oz daikon radish, peeled and cut into matchsticks
4 medium scallions, trimmed and cut into 1-inch pieces
2 tbsp water
Cut napa cabbage lengthwise into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
Place the cabbage in a large bowl and sprinkle with the salt. Hand massage salt into the cabbage until it starts to soften. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weight it down with something heavy, live a jar or can of beans. Let stand for 1-2 hours.
Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15-20 minutes.
Add the garlic, ginger, and water to a small mixing bowl. Stir into a smooth paste. Stir in the gochugaru, using 1 tbsp for mild and up to 5 tbsp for spicy. Set aside.
Gently squeeze any remaining water from the cabbage. Add it to spice paste. Add the radish and scallions.
Hand massage paste into the vegetables until they are thoroughly coated. Gloves are optional here but highly recommended to protect your hands from stings, stains and smells!
Pack kimchi into a 1-quart jar. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
Let the jar stand at cool room temperature, out of direct sunlight, for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid.
Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Once reaches desired taste, refrigerate.