- 2 small Napa Cabbage (this was around 8 cups) chopped, or shredded, depending on preference
- 1/4 cup of salt
- water (for your solution and paste)
- 2 finely sliced or julienned carrots
- 1 shredded or finely sliced fennel
- zest of half a lemon
- juice from one lemon
- clove of garlic
- bunch of rosemary (just the chopped leaves)
- small bunch of parsley.
- Cover your chopped/shredded cabbage in a salty solution. You should have enough water to cove the cabbage and around 1/4 cup of salt. Leave for 2/3 hours.
- After soaking rinse your cabbage 2 or 3 times.
- Blend your garlic, lemon juice, zest, rosemary and garlic with around 3 cups of water.
- Add the carrots and fennel to the cabbage and then add your herbs.
- Put your cabbage mixture in a stone or plastic container. Weigh the mixture down so that it remains slightly submerged under the solution.
- Leave for 3 to 5 days after which time your seasonal kimchi should be ready to add to seasonal meals.
I’ve made a couple of changed to the traditional Korean recipe in this variation.
The big thing is that there is no spicy kick. I love my spice but this is a Christmas herb variation.
The more minor variation relates to my chopping. Usually kimchi has big chunks of cabbage - here I have shredded my Napa so I suppose this is more of a sauerkraut. They are all variations on a theme - what’s in a name?
First you need to soak your chopped or shredded cabbage in a salty solution. This kills off any nasty bacteria which may be lurking around, they you cultivate your remaining helpful bacteria in the fermentation process.