Easy Korean Vegetarian Kimchi
- 1 head of savoy cabbage
- 1 cup kosher salt, more if needed
- 1 cup Korean chili flakes, more if desired (available at Asian markets)
- 2 heads garlic, chopped
- 1/2 cup fresh ginger, peeled and chopped (more if desired)
This is a super simple vegetarian version of kimchi. The key to proper fermentation is once the kimchi is prepared make sure that it is placed in a completely air tight container. It is important to note that you can cure any vegetable using this technique. Also you can make a non-vegetarian version adding fresh oysters and or fish sauce.
- Chop the cabbage into large pieces. It doesn’t really matter how small or large as the cabbage will reduce by half.
- Place the cabbage in a bowl in layers and add plenty of salt to each layer.
- Allow cabbage to sit covered for about 1 hour
- Add cabbage to a colander and rinse well, several times.
- Using a clean dish towel Squeeze as much water out of the cabbage as possible and place the cabbage back in the bowl.
- Add the chopped garlic, ginger and Korean chili. Mix very well.
- Add the mixture to a large jar with a tight fitting lid. Ball jars with metal clasps work well.
- Before closing jar place a piece of plastic wrap over the opening of the jar and secure tightly with a rubber band, then seal the jar with the clasp.
- This will ensure that the container is completely airtight and that the desired bacteria will form and cure the kimchi.
- Place the kimchi in a sunny location that is about 70 degrees for at least 24 hours or more, then it may be stored in the refrigerator.