Kimchi a l'expressionista
Important: for this recipe, make sure all the kitchenware you use is clean and sterile. Make sure hands are washed, we're going to be fermenting this so we don't want to be adding anything that might contaminate the culture.
- 1 gallon jar for fermenting
- 2 med heads of napa cabbage
- 5 carrots with tops
- 5 sunchokes (jerusalem artichoke)
- 3 heads baby bok choy
- 1 finger of ginger, diced
- 5 green onions, chopped
- 2 tbsp paprika
- 10-15 dried aji peppers (feel free to substitute)
- 2 tsp sea salt
- black pepper to taste
Set this aside and get out your food processor. Of course you can chop the veggies by hand but I'd suggest at least grating them to keep the chunks uniform. Grate the carrots and sunchokes. These will make up the bulk of the food for our culture. I used the carrots leafs after cleaning them and cutting them from the stalks. They make an excellent addition to the kimchi. Chop and toss in with the cabbage and bok choy, which should be softening because of the salt.
Time to spice it up! Stir in your ginger, green onions, paprika and peppers. Next stir in the contents of a probiotic capsule if you have one on hand. This will speed up the fermentation and reinforce the good bacteria. Top off with black pepper.
Next transfer mixture to your fermentation jar. Hopefully you come pretty close to filling up the gallon, the less room at the top the better. Push down on mixture with a ladel or large wooden spoon. It should be rather juicy by now. Insert a rolled up cabbage leaf into the top to keep the kimchi under the juice.
Set the kimchi somewhere it won't be disturbed for the next week. Room temp is ideal. In seven days time it should be ready. Taste it, you're looking for a tangy spicy taste. If it's not sour enough, let it sit for a few days longer.
Enjoy!
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