Takako's Kimchi

Takako’s Kimchi

Kimchi is a condiment that is made with fermented fruits and vegetables. It has a big, bold flavor and billions of beneficial bacteria called probiotics. Use kimchi on eggs, in stir-fries, noodle dishes, in tacos, on salads, in grain bowls or just enjoy a big fork full as a snack.

Step 1: Cook the Porridge

4 cups water or vegetable broth
2 apples finely diced
¼ cup all-purpose flour or rice flour

Step 2:
Kimchi (big pieces)
1 head napa cabbage or 1 whole papaya peeled or shredded
Rub the cabbage or peeled papaya with kosher salt and let it sit for 3 – 4 hours

Step 3:
Kimchi (sauce – small pieces)
1 whole bulb of garlic, chopped
1 big bunch green onions, chopped
2 large carrots, grated
1 red onion, diced
1 ginger root, grated
4 tbs red pepper flake
2 tbs fish sauce

Method:
Rinse the salt off the cabbage or papaya.
Add the cooked porridge to the kimchi paste. Mix well.
Add the porridge/paste mixture to the big cabbage or papaya pieces.
Mix all the ingredients well.
Fill the jar with the kimchi and ferment at room temperature for 3-4 days.
Burp the jar a few times each day to release built-up gas.