Does anybody make kim chee/ kimchi? I love it, so I googled a few recipes. I didn't really find what I was looking for. So, I sort of made my own. I sliced up napa cabbage (added some green cabbage too). I tossed in a few matchstick cut carrots in with the cabbage, then salted the cabbage, and weighted it down to release the liquid for 24 hours.
In the other bowl, I used fresh minced ginger, garlic, fish sauce, chili garlic paste, and halved green onions in 1 inch pieces. After sitting for 24 hours, I drained the cabbage well, squeezing out the liquid then mixed it all together and placed in two quart jars. It already tastes great, but I'm hoping it'll start fermenting soon. My house is pretty cold, so I'll try to find a warmer place if it doesn't start up in the next 24 hours.
Am I on the right track? Any other kimchee lovers?
In the other bowl, I used fresh minced ginger, garlic, fish sauce, chili garlic paste, and halved green onions in 1 inch pieces. After sitting for 24 hours, I drained the cabbage well, squeezing out the liquid then mixed it all together and placed in two quart jars. It already tastes great, but I'm hoping it'll start fermenting soon. My house is pretty cold, so I'll try to find a warmer place if it doesn't start up in the next 24 hours.
Am I on the right track? Any other kimchee lovers?