For the Kimchi
1 head (3 pounds) Napa cabbage
- ½ cup kosher or sea salt
- 1 gallon bottled spring water*
- 2 carrots (1 cup), peeled
- 1 bunch (1 cup) scallions
- ¼ cup garlic
- 2 Tbsp. fresh ginger (about 2-inch long piece), peeled* and cut in 6
- ¼ cup Korean chili flakes*
- 1 tsp. sugar or honey
- 2 Tbsp. fish sauce*
- 38 oz. glass flip top or mason jar*
For the Butter
- 1 stick salted butter, softened
- ¾ cup kimchi, liquid squeezed out
* Chef's Notes:
- It is important to use bottled spring water to encourage the natural microbes to start fermentation.
- If you have trouble finding Korean chili flakes, you can substitute regular chili flakes.
- It is important to use a glass or other non-reactive jar. Consider purchasing a glass flip top jar as this works great for fermentation.
- Kimchi can be made from many different ingredients. Try experimenting with daikon radish, miso paste, dried seaweed and dried shiitake mushrooms, soaked and chopped.
For the Kimchi
- Cut the Napa cabbage into quarters lengthwise, cut out the core and cut into 2-inch squares. Place cabbage in a large bowl, add salt and massage mixture with your hands. Cover with enough bottled spring water, to submerge the cabbage, about ½ gallon. Let sit for 3-4 hours.
- Meanwhile, shred carrots in BRAUN food processor with the fine shredding disc. Remove and set aside.
- Remove root ends of scallions and separate green tops from white bottoms. Slice the greens on a bias and set aside. Slice the white bottoms into 1-inch pieces, place in the BRAUN food processor with the chopping blade along with the garlic, ginger, chili flakes, honey and fish sauce. Blend until finely minced.
- Drain cabbage from soaking water. Place back into bowl and thoroughly rinse with the rest of the bottled spring water. Drain cabbage in a colander, squeezing as much water from the leaves as possible. Place back into bowl. Add carrots and minced chili flake mixture and massage into cabbage. You may want to wear rubber gloves to do this to avoid chili burning your hands.
- You can eat the kimchi immediately or continue to the fermentation process.
- Stuff cabbage mixture in to thoroughly cleaned glass jar. Pack tightly and place lid on top but do not secure or screw down completely. It is important to leave some space for the fermentation to expand. Place on a baking sheet to catch any spill over and leave at room temperature for 3 days until bubbly. Once each day, insert a clean chopstick into the cabbage to release air bubbles.
- Store in refrigerator up to 6 months.
For the Butter:
- Place softened butter and drained kimchi in the Braun 2 cup chopper. Puree until smooth and incorporated.. Scrape down sides and blend a second time.
- Place a large piece of plastic wrap on a paper towel. Spoon butter onto center of plastic. With the help of the paper towel, roll the butter into a 1 ½ inch tube. Close ends of plastic tightly and place in refrigerator to harden.
- When ready to use, slice off disks of butter and keep the rest in the refrigerator or freezer.
* Cook's Notes
- Kimchi butter is great on seafood & oysters, grilled steak, corn & toasted bread.