Autumn Harvest Kimchi
It is customary in Korea to eat kimchi with every meal. This recipe can be varied depending on time of year, region, and family tradition. Try turnips, okra, beans, eggplant, or other favorite vegetables that happen to be in season.
Ingredients1 daikon radish or a few red radishes, sliced into halfmoons
2 carrots, sliced into halfmoons
2 green tomatoes or tomatillos, chopped
1 medium onion (leeks, scallions, or shallots may be substituted, to taste)
6 cloves garlic, peeled and chopped
2 medium-size chile
peppers (jalapeño for mild heat, habanero for more of a kick), chopped
3 tablespoons freshly grated ginger
1 tablespoon sea salt
Nutrition FactsPer serving: 26 calories, <1 g fat (<1 g saturated), 5 g carbohydrates, 1.3 g protein, 1.3 g fiber, 605 mg sodium (26% Daily Value)
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Mix all ingredients in a large
bowl. "Massage" the mixture
with your hands, grabbing handfuls
and squeezing repeatedly
until vegetables are wilted and
excess water is squeezed out.
- Spoon kimchi mixture tightly into a quart-size jar with a wide mouth. (Pack tightly, pressing hard until brine rises- vegetables must be submerged to avoid mold forming.)
- Loosely cover jar with a lid.
- Allow kimchi to ferment at room temperature for about a week, pressing the mixture down each day to make sure vegetables remain submerged in the brine. The longer it ferments, the more sour it becomes. When kimchi has fermented to your taste, store in the refrigerator.