It’s Alive! (3/19/11)

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Homemade Kim Chi
Makes 1 quart

Kimchi (kim-chee) is loaded with vitamins and when cabbage ferments, it produces lactobacilli, a good bacteria that helps promote immunity. While you can purchase it in stores, it is easy and more economical to make your own, plus it is delicious!

• 1 large or 2 medium heads napa cabbage, washed
• 1-2 Tablespoons course sea salt
• 3 cloves garlic, peeled and roughly chopped
• 2 Tablespoons chopped fresh ginger
• 1/2 red onion, sliced
• 1 red chili pepper (you may remove seeds if you want it to be less spicy)
• 1 Tablespoon tamari
• 1 Tablespoon rice vinegar

Cut the cabbage in half and remove the core. Slice it into 1 inch slices and place in a large bowl. Sprinkle cabbage with 3 Tablespoons salt and use a plate or other weight to weigh the cabbage down for at least 2 hours. Rinse the salt off of the cabbage, being sure to squeeze out excess moisture.

In a food processor, blend garlic, ginger, onion, chili, tamari and vinegar into a paste. Thoroughly mix the cabbage with the garlic paste and place into a clean quart size jar. Pack it tightly into the jar, filling all the way to the top, pressing down until brine rises. Cover jar tightly.

Allow kimchi to ferment at room temperature for 48 hours. Place kimchi in refrigerator where it will continue to slowly ferment and the taste will intensify. Kimchi will last at least a month in your refrigerator.