Let’s Make Kimchi!
Instead of spending $30 for a fermenting lid and air lock I decided to make one. All it took was a gallon jar that I found at the thrift store for $.50 and a borrowed air lock from my hubby. He even helped me out by drilling a hole in the jar lid for the air lock. The air lock will keep the funky stuff from growing on the surface by preventing oxygen from getting in but will let the excess pressure escape.
- 1 head Napa cabbage – sliced thin
- 1 head purple cabbage – sliced thin
- 2 cups green onions – chopped
- 1 garlic clove – minced
- 1 – 2 tablespoons red pepper flakes
- 3 – 4 tablespoons sea salt
Mix all ingredients together in a large plastic bowl. Let sit for 10-15 minutes so the salt can draw out some moisture. It may look like a lot of cabbage, but believe me it will be a lot smaller after it gets a beating later. After 15 minutes, pound the ingredients with a wood mallet or a cabbage pounder if you have one. More moisture will be released from the cabbage.
Pack the mixture into a glass container. Add more water if needed so that the cabbage is under the water. Place a saucer or plate on top if the mixture wants to float. Seal the lid, add the air lock and let the fermenting begin. (Keep in a place that’s about 70-75F). If you do not have an air lock then you will need to remove the lid daily to let off the pressure or you’ll end up with a messy kitchen. When the kimchi gets to the texture and taste that you like, just transfer to another container and place in the refrigerator to age. Kimchi gets better with age too!