TRADITIONAL KIMCHI JAR RECIPES

Steps:

• 1. Place the thinly sliced cabbage leaves in to a large bowl along with the salt. Massage the leaves until water begins to release. 2. Cover the cabbage with water and leave for a minimum of 2 hours, occasionally mixing the cabbage leaves (it will have reduced in volume and feel limp. Leave for another hour if still firm). 3. Strain the cabbage and rinse under running water, repeat and then return to the bowl. Add the daikon, carrot, green onions, ginger and garlic. 4. In a food processor, combine the pear, yellow onion, water, chilli powder and fish sauce until smooth and then add to the cabbage. Mix the contents of the bowl really well, making sure everything is coated with the sauce. 5. Pack the Kimchi tightly into Kilner® jars, leaving 1-2” of headspace. Make sure the vegetables are pushed down and compact so they are fully submerged. 6. Clean the rims, removing any debris. Close the jars with a loose fitting lid and let ferment at room temperature for a minimum of 3 days. 7. You can begin tasting the Kimchi after the 3 days and decide when to stop the fermenting according to the sourness. Everyone is different but you will be looking for a definite sour or tangy taste. Once you have reached the required levels, seal the jars tightly and store in the fridge.

Steps:

• 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
• 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
• 3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
• 4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
• 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.