DIY: Kimchi | culture: the word on cheese

Name: DIY: Kimchi | culture: the word on cheese
Ingredients: 1 large head (about 2 pounds Napa cabbage, quartered, cored, and thinly sliced); ½ pound carrots (peeled and thinly sliced or grated); ½ pound daikon or red radishes (or a combination, thinly sliced or grated); 3 tablespoons grated fresh ginger; 4 scallions (roots removed, cut into ½-inch pieces); 6 large cloves garlic (peeled and thinly sliced); ¼ to ½ cup diced hot peppers (such as jalapeños, cherry peppers, or Hungarian wax peppers (depending on desired heat level)); 1½ tablespoons kosher salt (plus more as necessary); 2 teaspoons fish sauce (optional)

culturecheesemag.com

Home fermentation is easier than you think with our homemade kimchi recipe

View full recipe on culturecheesemag.com

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Ceramic crock
Mason jar
Cast iron skillet
Nonstick skillet
Chef's knife
Cutting board
Grater
Mixing bowl
Plate
Kitchen towel
Dish gloves
Measuring spoon
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Whisk
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Ingredients

1 large head (about 2 pounds Napa cabbage, quartered, cored, and thinly sliced)
½ pound carrots (peeled and thinly sliced or grated)
½ pound daikon or red radishes (or a combination, thinly sliced or grated)
3 tablespoons grated fresh ginger
4 scallions (roots removed, cut into ½-inch pieces)
6 large cloves garlic (peeled and thinly sliced)
¼ to ½ cup diced hot peppers (such as jalapeños, cherry peppers, or Hungarian wax peppers (depending on desired heat level))
1½ tablespoons kosher salt (plus more as necessary)
2 teaspoons fish sauce (optional)