Kimchi
This has been my perpetual side dish for the past year ever since I discovered our local trader joe's sells little tubs of gochujang for $3.
Total Preparation Time
Total preparation time is 20min + several days fermenting
- Cutting vegetables - 15min
- Making sauce - 15min
- Fermenting - 4-5 days
Ingredients
- Napa cabbage - 2 (or 1 large green or red cabbage)
- Carrots - 2-3
- Anise bulb - 2
- Bok Choy (optional)
- Celery (optional)
- Gochujang - 200g
- Garlic - 10 cloves
- Onion
- Apple
- Ginger - 2"
- Fish sauce - 1/4 cup (60ml)
Method
- Slice vegetables into large pieces, (carrots into matchsticks) and set aside
- Blend gochujang, garlic, onion, apple, ginger, fish sauce in a blender to make a fragrant ketchup.
- Combine in a large tupperware and let sit on counter for several days, stirring occasionally until it starts fermenting,
- Refrigerate
Prepared
- Started after returning from sailing in Baja. Adding lots of carrots so I don't have to eat them separately like a caveman.