OG Kimchi by f-stop farm
1 large head of napa cabbage – approx. 5lbs (should fill a 2qt urn or jar)
1/4 cup coarse salt of choice
2 tbs raw cane sugar (optional)
1 cup water/salt brine at 3-3.5% salinity
5 cloves garlic, peeled
2-3 tbs of peeled, minced fresh ginger
1/2 cup of gochugaru chili powder
1/4 cup usiguchi light soy
1/4 cup fish sauce
2 tsp salted shrimp paste (to make vegan – substitute the last ingredients with 1/2-3/4 cup coconut aminos)
one large carrot, grated
one bunch of green onions or scallions, chopped
The cabbage cab be chopped, or for “pogi”/whole head style, cut the cabbage into eights long ways and keep the root end in tact.
Dry brine by adding 1/4 cup of coarse salt to the chopped cabbage in a large bowl and toss (sugar optional), or distribute evenly between the leaves of the cut head.
Cover with plastic wrap or large plate and add weights to press.
You can choose to add the brine at this point, or add the brine to the urn when you pack all of the ingredients.
Leave the cabbage to brine, pressed for up to 4 hours. Drain using a colander and save the reserve liquid!
In a separate bowl combine the other ingredients into a slurry/paste consistency.
Add the cabbage and toss to coat, or if whole heads – use your hands to spread mixture evenly through the leaves.
Pack the coated leaves/heads into your fermentation vessel and pour the brine over top.
Press everything to remove as much air as possible and submerge the cabbage. Add weights and cover.
Store in a dark cool pantry for up to a week – in a warm climate like Texas, the fermentation will happen quickly. For a fresher, crunchier version transfer to jars and refrigerate after 2 days. After 4-7 days the acidity and consistency of the cabbage will soften to be almost creamy. The flavor is more rich and a bit more sour. Once refrigerated it will keep in the fridge for months, continuing to ferment slowly over time.
Save any leftover brine liquid to use as a marinade, hot sauce, bloody mary mix, etc!