Kaleva Kimchi
My recipe is based on the recipe for "Emergency kimchi" found here but I made some changes to the ingredients and some changes to the directions.
Here is my version:
Ingredients
2 lbs. cabbage
1/4 cup kosher salt
1 cup water
1/3 cup sriracha sauce
1/4 cup worcestershire sauce
1 tbs. sugar
1/4 cup minced garlic
1/2 cup chopped onions
1/2 cup julienned carrot
Directions
Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and 1/4 inch wide. Place into a large bowl.
Add 1/4 cup of kosher salt to 1 cup cold water and mix well. Add salt water to bowl of cabbage and mix well with your hands. Set aside for 1 hour mixing about every 10 to 15 minutes.
Make the kimchi paste by mixing sriracha sauce, sugar, worcestershire sauce, minced garlic, chopped onion and julienned carrot in a bowl.
Put cabbage into a colander and rinse thoroughly. Discard salt water. Put the cabbage back into the large bowl.
Mix the kimchi paste into the cabbage thoroughly. Put the kimchi into a suitably sized container that will not stain.
Press the kimchi down with your hands or device to keep the kimchi from being exposed to too much air. Using a meat chopper, I packed it in a clean 1 gallon pickle jar and capped it although it looks like I could have fit it all into a 2 quart pickle jar.
I kept the bottle of kimchi on the counter, out of direct sunlight, for three days to ferment before putting it in the refrigerator. My wife and I really like it!
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