Chipotle Kimchi
February 9, 2018 • 0 comments
Kimchi is a fermented cabbage condiment, native to Korea. Here, we've taken our own spin on the Korean classic and seasoned it with chipotle for a flavorful, gut-boosting food. Eat as a stand alone snack or dress up taco night by topping your tacos with kimchi instead of taco sauce.
- Prep Time:
Ingredients
- (1 medium head) napa cabbage
- (1/4 cup) unrefined sea salt
- distilled or filtered water
- (1 tbsp (about 5-6 cloves)) grated garlic
- (1 tsp) grated ginger
- (1 tsp) sugar
- (3 tbsp) chipotle seasoning
- (8 oz) daikon radish (peeled, cut into matchsticks)
- (4) scallions, trimmed and cut into 1 inch pieces
Directions
- Cut the cabbage lengthwise into quarters and remove cores. Cut quarters crosswise into 2 in wide strips.
- Place cabbage and salt in large bowl. Mix thoroughly, then add enough water to cover cabbage. Put a plate on top and weigh it down to keep the cabbage submerged. Let sit for 1-2 hours.
- Rinse cabbage under cold water and drain.
- Combine grated garlic, ginger, sugar, and chipotle seasoning in a small bowl and mix.
- Mix together the cabbage with the radish, scallions, and seasoning mix.
- Spoon mixture into a pre-sterilized, wide mouth mason glass jar. Leave at least 1 inch of headspace.
- Cover the jar with the Easy Fermenter Lid to ensure perfect fermentation results.
- Store in a cool (60-70 degrees F), dark place for 1 to 2 weeks.
- Once jar is open, keep refrigerated. Flavor will continually develop as Kimchi ages.
Enjoy on its own, or season a top pork tacos, using Green Fire Farm ground pork for the perfect taco night!
