The OCDC Kimchi

James Lafferty

23 hours ago4 min read

Updated: 3 hours ago

Difficulty: Guns N Roses, Patience / Requested by: Rilakkumaisnumber1 /
Time Donation: Total 1 day 10 hours, 15 min prep, 1 day 9 hours 30 min process (1 day 8 hours inactive), 15 min cleanup
Yield: as much as you want

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ESSENTIAL GEAR:

large plastic container w/ lid
glass jar w/ sealing lid
wooden cutting board
sharp knife
grater
digital kitchen scale
plastic gloves
colander
large bowl

SUFFICIENT GEAR

large container w/ plastic wrap
plastic container w/ sealing lid
cutting board
knife
digital kitchen scale
plastic gloves
colander
large bowl

MISE EN PLACE

*NOTE: This recipe includes a spreadsheet calculator, in order to accurately adjust ingredient amounts based on the weight of the chopped cabbage. If you're not using the spreadsheet, follow the amounts below.

Download the spreadsheet here:

STEP1:

INGREDIENTS

1500g napa cabbage, chopped
300g carrots (and/or daikon), cut into matchsticks
42g sea salt
114g filtered water

PROCESS:

Rinse any dirt from the outside of the cabbage.
Chop the cabbage into bite size pieces. Using a very sharp knife will prevent bruising and keep the cabbage and all other vegetables fresher.
Discard any brown or wilted parts.
Rinse the cabbage thoroughly with filtered water in a colander.
Add cabbage to the plastic tub (brining container) with the salt, layering the cabbage and the salt. Gently mix and massage to fully combine.
Add the water to the brining container and mix to combine.
After about 2 hours, the salt will pull out enough moisture from the cabbage to cover the cabbage. If this did not naturally occur, press the cabbage down until it is covered with water.
Refrigerate overnight, about 8 hours.

STEP 2:

INGREDIENTS

1260g napa cabbage and other veggies (pickled, rinsed, drained)

*NOTE: the salt will have pulled out so much water from the cabbage that you'd accuse it of being on a fad diet. That's why that amount is different from the original 1500g of cabbage.

46g garlic, grated
19g ginger, grated
33g green onions, chopped
28g sugar
28g fish sauce
7g sea salt
92g Korean red pepper
7g togarashi (optional)

PROCESS

Remove the cabbage and other veggies from the brining container and place in a colander, in a sink.
Rinse the vegetables thoroughly with filtered water.
Take a small amount of cabbage mixture in your hand. Rinse it with water, and squeeze the water out over the sink; repeat the rinse and squeeze two more times. Place the rinsed and squeezed cabbage mixture back in the brining container. Using that method, rinse and squeeze the water from the remaining cabbage mixture and place it in the brining container. This step is important or the kimchi will be too salty.
Prepare the kimchi containers. I prepare the kimchi containers by spraying the inside and the inside of the tops with rubbing alcohol, letting that sit for a minute then wiping it clean with a paper towel. As long as they're clean, you should be good.
Glove up!
Place the remaining ingredients on top of the cabbage in the brining container. Then mix with your hands until thoroughly combined.
Now place the kimchi in the containers using your gloved hands, and gently press down with each addition, to ensure that there are nearly zero air pockets.
Leave about an inch of headspace in each container. When the kimchi ferments, it may expand. If there isn't enough empty space at the top of each container, when the container is opened, it will foam and overflow. Trust, leave the space.
Wipe the rim of each container to remove kimchi residue. Again, I use rubbing alcohol and small swatches of paper towels to do this. You can clean them however you want.
Place the lids on the kimchi containers and tighten.
Put the containers in a dark place, not mentally, but physically.

STEP 3:

INGREDIENTS

patience or not

PROCESS

You can totally place the kimchi in the refrigerator and be fine, or you can follow the fermentation process below.
The natural occurring yeast and bacteria on the vegetables will start to consume sugars in the kimchi and produce CO2, flavor compounds, and acid (think sourness, not movies from the '80s). The yeast and bacteria will be more active at higher temperatures and less active at lower temperatures.
Check the kimchi containers every 8 hours and open the lids to release pressure. VERY IMPORTANT: if you don't do this, the containers may explode!
Taste the kimchi every 8 hours until the desired sourness and funk are achieved. I usually wait 1 to 2 days. I don't like sour kimchi.
Once the desired taste has been achieved, chill the kimchi. It will keep for a long while, but I'm going to say that you should only keep it for 2 to 3 weeks.
Share and Enjoy! It is great by itself, on top of rice, in fried rice, in nabe, with Japanese curry, and stir fried with shaved pork belly!