Jump to recipe
If you attended the inaugural Shift festival two weekends ago, then you know the first night featured a series of foodie “how to’s.” Chef Kyle Nicholson from Snake River Grill promised us the recipe for the kimchi he taught the crowd to make. Remember to make sure the vegetables are entirely submerged under the brine. enjoy!
If you attended the inaugural Shift festival two weekends ago, then you know the first night featured a series of foodie “how to’s.” Chef Kyle Nicholson from Snake River Grill promised us the recipe for the kimchi he taught the crowd to make. Remember to make sure the vegetables are entirely submerged under the brine. enjoy!
Ingredients
- 2 each medium-sized heads of Napa cabbage chopped (8 quarts worth)
- 3 cups shaved carrots
- 2 cups julienned yellow onions or scallions
- 1/3 cup ginger purée
- 1/3 cup fresh garlic purée
- 1/4 cup arbol chiles ground into powder
- 1 1/2 cups of salt
- 2 gallons water
Instructions
- Mix your cabbage, carrots and onions together in a bowl.
- In a separate bowl, dissolve your salt with a little hot water.
- Once dissolved, add the rest of the water and combine with vegetable mix.
- Let sit for about 3-4 hours, stirring every hour.
- Water should be salty, but not so much that it's unbearable.
- Now take your vegetable mix and strain most of the salt brine, but reserve some for later; you'll need it.
- Now mix your garlic, ginger and chiles with your vegetables.
- Store in a airtight container.
- Pour salt brine over until it covers your mix.
- Weight down the vegetable mix with a plate and store at around 55 F for about 3 weeks.
- If it's warmer, it will ferment faster, and if it's cooler, it will take bit longer.
- Just make sure that no vegetables are above the water line; this will cause it to spoil.
- Check it every so often until it is to your liking.
- You may also add salted shrimp, Korean chile paste, daikon and anything else you like.
