Here is a kimchi recipe that I’ve used a few times modified, but I’m copying the original right out of the book in case anyone wants to try it. When I made it myself, I don’t have a food scale, and I didn’t measure the veggies. I also used only a sprinkle of hot pepper powder, because I’m not too fond of spice, and instead added two whole dried hot peppers as the veggies pickled.
¼ head white chinese cabbage
30 grams salt (salt should be 3% of the weight of the cabbage)
5 grams kombu
½ cup water
60 grams daikon (about a 3 cm piece)
30 grams carrot
30 grams celery
20 grams green onion
20 grams garlic
20 grams ginger
30 grams korean hot red pepper powder
30 grams korean red pepper flakes
1. In preparation, the cabbage needs to be roughly chopped and rubbed with the salt, covered in the water (with the kombu), weighted down so it is completely submerged, and left for one or two days to pickle.
2. Chop all the remaining veggies to your desired size. Crush the garlic and ginger.
3. Oil your hands, and mix the veggies, garlic, and ginger together in a large bowl.Add the hot pepper, and the white cabbage and it’s brine. Pack into a plastic baggie, and wrap tight.
4. Place in a cool or cold place for 3 days. After three days, put it in the fridge to keep, or else it will become vinegar-ey.