Kim Chi

by Boundless Farmstead
503-883-1758 • 541-390-4825
www.boundlessfarmstead.com

We make a seasonal Kim Chi, so the vegetables that we use vary. We usually use about 2 parts cabbage to one part carrots and one part kohlrabi.

Ingredients: For a 1/2 Gallon Batch
Vegetables: (use 3-4 lbs total veggies)
Choose seasonal veggies from your local farmer’s market or garden. Veggies we have found that work well in Kim Chi include: green cabbage, napa cabbage, bok choi, carrots, kohlrabi, cucumbers, radishes, and turnips. Feel free to experiment with anything else! Keep in mind that if a veggie is crunchy raw, it will probably taste good fermented!
Chop all veggies into bite sized chunks.

Sauce:
During the summer and fall we like to use fresh hot peppers in our sauce. In the winter and spring we use a dried pepper blend. Cayenne and red chili flakes work well. Add peppers to taste.  For a spicy batch, 4-5 finely diced cayennes, jalepnos or seranos should do the trick. Maybe half that for a milder batch. If you are using dried cayenne and chili flakes 3-4 tablespoons of cayenne and about the same for chili flakes would probably do for a hot batch, again half that if you want something that is milder.
Garlic – 1 head, finely diced
Onions – 1-2 onions finely diced
Ginger – 1/2 cup to 1 cup grated
If you have a food processor, throw all the sauce ingredients in, instead of dicing. Remember, the amounts in this recipe are merely a suggestion, for the sauce, it is important that you use ingredients to taste.
After you have made the sauce, put it in a bowl in the fridge overnight.

Brine:
After the veggies have been cut, put them in a large mixing bowl and cover with brine. The brine recipe is 6 tablespoons of sea salt per 1/2 gallon of water. Make sure to stir until dissolved. Use a plate on top of the veggies in the bowl to make sure the brine covers them. Leave out on the counter overnight.

Day 2
Drain brine out of veggies and add sauce. Mix thoroughly
Pack veggies into a wide mouth half gallon jar or a couple of wide mouth quart jars. Veggies must stay covered with the liquid present. One way that I have found to do this is use a lid from a plastic container. Fold lid into jar and situate it so that it is flat inside the jar. Next, use a jar full of water small enough to fit into the jar full of kimchi to weigh down the plastic lid on top of the veggies.
Let the kimchi sit out for 1 week on the counter. After a week, taste it. If there is mold on the top, that is okay and totally normal, just scrape it off and put it in the compost. If you like the flavor after a week, put the kimchi in the fridge and eat as you desire. If you want a stronger fermented flavor, let it sit out until it is to the point that you enjoy. At Boundless Farmstead we do a two to three week ferment on our kimchi. Keep an eye out for our season Kim Chi at the Downtown Bend Farmer’s Market.

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