Another transliteration of Kim Chi, and in this case, only one particular type of the many many many variations there are.
5 heads of nappa cabbage
5 asian pears, peeled, cored, chopped
5 onions, peeled, chopped
2 heads garlic, peeled
1 large ginger root, peeled, chopped
10 carrots, peeled and julienned
10 bunches of green onions, trimmed and sliced
5+ cups of Korean red pepper (maewoon gochugaru for the spicier type)
10 C brine: 1 TB salt dissolved in 1 C water
1. cut the cabbage into quarters lengthwise, clean under cold water, core, chop.
2. place asian pears, onions, garlic, ginger in a blender and puree the ingredients.
3. mix together blended ingredients with the gochugaru red pepper, carrots and green onions. Combine with the cabbage.
4. I put the whole thing into a wine fermenting bucket (23 Litres, about 6 gallons), it was only about half full.
5. Pour brine over contents in the bucket until it’s all submerged. Put a weight on it, because that stuff will float. Under the brine it will ferment nicely. Anything on the surface risks unwanted growth. This can be scooped off the top.
Leave to ferment for four to six weeks.
This one was so popular with family, friends and coworkers that I’m going to fill the bucket this week. Updates to come.