Kimchi is an incredibly nutritious immune booster that is very popular in Korea. It has sharper taste due to the ginger, which makes it a great side dish to asian meals.
If you want to make a big batch to last you all season, you will want to use a crock. Here is a really great one from Germany.
- 1 small head purple cabbage (slice using a mandolin)
- 1 large leek chopped
- 2 carrots grated
- 6 cloves of garlic minced
- 1-2 Tbsp. of freshly grated ginger
- 1 Tbsp. sea salt
- Combine ingredients in a bowl and sprinkle salt while mixing well. Pound with a wooden spoon so that the water in the vegetables starts to come out, creating a brine.
- Place ingredients in a glass quart jar and continue to crush with the spoon so that the brine rises above the vegetables. Fill until 1 inch below the top of the jar.
- Loosely place the jar back on and place in a warm part of the kitchen. Check on it periodically to make sure the brine is above the vegetables. If it is not, crush down with a clean wooden spoon.
- Let sit for about 2 weeks, then keep in the refrigerator. It will stay preserved for a long time.
- If you want to make a big batch to last you all season, you will want a crock. Here is one I recommend from Germany.