We quite enjoy fermenting our own kimchi and D. has had a request from a coworker for some made particularly spicy. So, below is what we ended up with after visiting the farmers’ market to pick up daikon and Thai bird peppers.
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The ingredients for this dish are:
- 3 heads of Nappa / Chinese cabbage, roughly chopped
- 1 red onion, halved, quartered, and sliced
- 1 daikon radish, halved and sliced
- 3 sheets of roasted nori (seaweed sheets), cut to strips
- maybe 15 Thai bird peppers, split open
- 3/4 cup gochugaru (Korean red pepper powder)
- 1 cup kosher salt (not shown)
And the preparation is:
- Salt the cabbage, massage a bit, and let it sit for an hour.
- Rinse the cabbage well, drain, and mix with everything else.
- Cram everything into your fermentation crock.
- Cover with the appropriate weights.
- Top up with filtered water (removing the chlorine here, really).
- Wait several weeks.
D’s coworker is off on holiday for several weeks, at which point this should be nice and fermented.
-D & T