Ghost pepper garlic kimchi: Day 1

Ghost pepper garlic kimchi: Day 1

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  • Posted: October 9, 2018 19:30


    Roughly thrown together from Brad Leone's method. * 1 Napa cabbage head * About five baby bok choy heads * Half a carrot, matchsticked * ~ 3" of diakon radish, matchsticked * 1 whole leek, choped into wide strips Quarter the cabbage and bok choy leaving the core on. Wash well. Massage salt generously into them in a mixing bowl and leave to sit2-4 hours tossing and massaging every 30minutes or so. Process the leek by chopping the greenery in ~1" strips. Once you get down to the white, half it long-ways then do the same. Separate the layers so you have nice onion strips. Cut the carrot and radish into ~2" matchsticks (Julienned, for the pretentious among us) and set aside. * 1 small white onion * TONS of garlic, crushed * A lot of fish sauce. 1-2 ounces. * Roughly two tablespoons ghost pepper flakes * One oyster plus the juice. Can use canned oyster and dump a bit of juice in as well. * A thumb of ginger grated Put all of the above in a food processor and form a paste. I use the Sonoran ghost pepper flakes. They're extremely spicy but they will take a while to impart their heat. However, fermentation will mellow out the heat as well. Spice accordingly for your taste. Rest in fridge while cabbage brines. * 1/4 cup sugar * 14 cup rice flour Put the above in a pot with a couple cups of water and bring to a simmer to dissolve well then let cool. This isn't vital, but it promotes more aggressive fermentation because you're basically adding yeast and bacteria superfood. Faster fermentation = strong flavor without making the cabbage too soggy. I like my kimchi to have some snap to it. --- After the cabbage and bok choy are well brined and wilted, pick each quarter up and squeeze them out like sponges. Get as much water out as you possibly can. If you don't like salt, you can rinse them. I don't. I think the salty leaves make a much better final product. Core the cabbage and bok choy , adding to a clean mixing bowl. Toss in raw veggies, cover with the paste mixture, and add a tiny splash of the flour/sugar slurry. Put in a large jar and add any remaining liquid from the bowl you tossed everything in. Use a long pointy thing like a chop stick to mix until all of the air pockets are worked out and the liquid is resting from the bottom of the jar up. Use the slurry to cover any remaining dry head space. Mix again with your pointy thing to help combine the liquid. Ideally here you'd seal the jar with an airlock but I couldn't find mine and the beer brewing store was closed. Put it in something where it's not going to get easily contaminated. Leave the jar for at least three days in a spot a little warmer than room temp to promote fast fermentation. Taste on day 3 for "fizziness" (my totally scientific measurement of fermentation). Once it taste how you like, put it in the fridge to slow the fermentation. It should last practically forever in the fridge.