I was just explaining myself. You can stir 4 teaspoons of kosher salt into 1 quart of cool, unchlorinated water then top your jar off. Even before adding the sauce, the flavor was sublime. Can a fermentation weight be used to help keep the veggies under brine? 1 Head of Napa cabbage 1/4 Cup Sea Salt Water 1/4 Cup Korean Chile Flakes 2 Tbsp. There are many types of kimchi and you can make them spicy of non-spicy. Hey Taylor! I’m surprised to see miso paste as an ingredient! If you try it minus those ingredients, please let me know how it turns out for you. Just to clarify, are we talking about the brine that is salt stirred into water that we use to top off the kimchi? Celery? I ate it in a week my wife even ate some and wanted more. Much easier than another I’ve tried and super tasty. Well, here's a recipe with apple added in which adds a touch of tangy sweetness to balance the intense piquancy of traditional kimchi. Heads up though. Stir it up with your hands and let it rest at room temp for a couple of hours. What does apple juice do, since it’s unsweetened .. dont think it helps with the fermenting, maybe add to the flavour? I always keep a jar of kimchi on hand because it lasts a long time and can spice up everything from chicken noodle soup to eggs. Thanks for the recipe, Rebecca. Hi Sarah- You should add a little brine to make sure it is topped off… just 4 teaspoons of kosher salt to 1 quart of cool water, stirred until it is dissolved. That makes me so happy, Jim!! Use this as needed to top off the jars. Had to use apple juice instead of pear juice this time, will see if the taste is different. thank you so much for this recipe!!! Used the crazy korean e-Jen fermenter. Thank you for having such a colorful and great blog to explore ! Regards Clara. I got a beautiful water sealed fermentation crock for Mother’s Day and I’m obsessed with kimchi. Hi. No doubt you must be making a fortune. Kimchi is also good as a topping to cheese pizza! Seems to defeat the purpose of being healthy with this much sodium. 5 pounds napa cabbage 1/2 cup flaky sea salt or kosher salt 1 1/2 cups julienned daikon 1 1/2 cups julienned carrots I’m so glad you love it. I made a bit of brine with distilled water and kosher salt, added enough to cover vegetables and locked lid down tight. I put a cabbage leaf on top and it’s pressed down, but do I need to cover that with brine? . Thanks for letting me know, Lukas! Put on a pair of rubber gloves and give everything a thorough toss and rubdown. Just made my first run of Kimchi using your recipe. I omitted the carrots and used anchovy sauce instead of the fish sauce but it was still phenomenal! Would I substitute that for the fruit juice? Thanks! Pour some brine over it. If you use one of them, you can make more authentic and deliciouse kimchi. Thank you! I am anxious to taste it in a couple of days/weeks. Oh …..kimchi is great on a pizza with a strong cheese like asiago,maybe because cheese is fermented as well ,they really compliment each other. Once I put mine in the fridge the water got all soaked up. Should I store the brine water in a jar or justmade regular ol’ salt water as needed? share. You want to evenly distribute all ingredients, especially the red chili paste. Also you said keep covered with brine so I have been adding salt water as it bubbles over is that what I should be doing and if so how much salt to water? It helps maintain a balance of activity and boosts fermentation. I hate to dispose of the “mother” goo if it is still functional. I’ve been making kimchi regularly for almost a year now, consulting different recipes. I didn’t have jars I put in tuperwhere is that ok. Thanks for taking the time to rate it! . It’s just 4 tablespoons of salt to a quart of water, stirred to dissolve. Just made a batch today. What a nice problem to have!! You’ll want to whip up a fresh brine with 4 teaspoons kosher salt to a quart of water, shaken ’til salt is dissolved. Hi Kristine! Otherwise, you’re just mad about a food that tastes good. Now you’ll CRAM this stuff into jars or food-safe plastic containers. Exciting! My hope is allowing more ferment would make more sour/ pleasant but I don’t want it to get more gross lol. The reason I wanted the doenjang/miso was so that if someone wanted vegan kimchi, they could swap out the fish sauce for soy sauce and call it a day. Tnx…. Thx! Can I use regular cabbage I can never find Napa around here? Zucchini or yellow squash ok? Regards. Should I put more water over the top?? Thank you. I do understand that miso is originally Japanese, but I bought a Korean brand of miso for my kimchi because doenjang was really hard to find and found it added a lovely kickstart to the kimchi. ... 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