I love this recipe. For me it was a great starting point. I agreed with the to salty issue so I made some changes myself. I make my KimChi bye the 5 Gallon bucket. I use a 1/4 cup of pickling salt dissolved in water and put it into a spray bottle. as I load my bucket with the layers of vegetables I mist the layer with the salty water mixture. I then let it sit 4-5 days because of the diluted salt mixture then pour off the excess liquid, rinse the cabbage really well and then add the rest of my vegetables. The cabbage and the otger vegetables will still release water because of the remaining salt.
As I said, I use the recipe as my guide. I Also add Carrots (6), but I use my vegetable peeler and have long thin strips of carrots instead of chunks. I will also add thin slices of green, red, orange, and yellow peppers. I also found that a small ginger root shredded, 3 to 5 jalapeno's peppers sliced thin, regular and red cabbage in addition to the recipe's Napa cabbage. Also, I love Garlic. I will add approximately 3 lbs of thin sliced garlic to the mix.
that's pretty much it for the vegetables and prep.. the rest of the recipe is spice or flavor to your liking. once I have the spices and all the vegetables mixed together I let it sit for a week in the coolest part of the house or garage depending on the time of the year. once it sits for the week, its perking is on it's way. I pour off the excess liquid, put the remaining in sealed glass jars into the fridge.
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I love this recipe. For me it was a great starting point. I agreed with the to salty issue...