A Northern Kimchi

There are many ways to make traditional Korean Kimchi, but I am a Yukon Girl so I like to make my own version using what is locally available (minus the ginger – if you know of any one growing/selling local ginger, please let me know!)

Kat's Yukon Kimchi
(Makes about 3 quart jars)

• 3lbs garden cabbage, ½ grated and ½ chopped
• 3lbs garden rutabaga/ turnip, in bite-sized cubes
• 6 garden carrots, quartered and chopped
• 12 Tbl of ginger, minced
• 8-12 garden shallots, minced (or 4 white onions)
• ½ head strong garden garlic (or 1 head store bought garlic)
• 1-4 greenhouse hot peppers (depending on variety and hotness level you like)
• A handful of seaweed (optional)
• Homemade fish stock or fish sauce (optional)
  

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1. Make a salt water brine of 4 litres water to 8 Tbl sea salt. Stir well to dissolve the salt. You need to taste it – it should be good and salty.
   
2. Prepare the vegetables and soak in the brine overnight. Place a plate or other weight on top to keep the veggies submerged. You can also add other veggies if you like.
3.  Prepare the spices – I place mine in a food processor so it is good and pasty.
4. Drain of the veggies, reserving some of the water. Taste the veggies. They should be quite salty, but not unpleasantly salty. If they aren’t salty enough, add some; if too salty, rinse them off.
5. With GLOVED hands, massage the paste into the veggies – or you can just mix it together. I have done it both ways and haven’t noticed much difference between the methods.
6. Stuff the kimchi into a 1L quart jar, pressing down until brine comes to the surface. If there isn’t enough brine, add a little from the reserve. Use a weight to keep down the veggies, like a small jam jar.
7. Cover the jar with a tight lid, airlock lid, or paper towel secured with a rubber band.
8. Culture at room temperature (22°C is preferred). Check and taste daily until desired flavor and texture are achieved.  Move to cold storage once it is to your liking… if it lasts that long!