Cultcure Kimchi Recipe

This month we had the pleasure of having Adam Leiber from Cultcure.org lead a vegetable fermentation workshop in the 241 Bondi Road Community Garden. We made a whole lot extra to share at our Film & Feast. It was a massive hit and we would LOVE to share it with you.

INGREDIENTS

2 medium to large heads ( +/- 2kg total) napa cabbage
¼ cup kosher salt / rock salt or 2% salt to weight

Seasoning
½ cup sliced yellow onion
4 teaspoons minced garlic
2 teaspoons finely grated fresh ginger
½ cup Korean chili pepper flakes
½ pear chopped into matchsticks
1/2 cup thinly sliced daikon
4 roughly chopped green onions
Dried seaweed to taste (this provides a vegan option to replace the saltiness of anchovies in traditional kimchi)

INSTRUCTIONS

1. Cut the cabbage into quarters, and then cut each quarter in half lengthwise and cut out the core. Lay each cabbage segment flat, then quarter into sections about 1 inch wide and cut into pieces 1 by 1 inch (Nabak shape, square). If some of the leaves are too wide, cut them to approximate proportions.

2. In a large bowl, toss the cabbage with the salt and set aside to brine for 1 hour.

3. Toss all the ingredients in with the cabbage mix until evenly distributed. Pack tightly into a 2-quart container, weigh down the kimchi so it’s covered by brine, cover jar, and set aside for up to 2 to 5 days at room temperature. You can eat the kimchi immediately or leave to ferment for up to two weeks depending on your preferences. Once it is to your liking move the container to a refrigerator.

Note: As it ferments, the cabbage will expand, so be sure to place the jar on a plate or in a bowl to catch the overflow.