Hi everybody! I just finished preparing a batch of Kimchi! I based my recipe off a mix of Maangchi and a recipe I got from Mother's Kimchi. I am going to leave it out on the counter for a day or two and then stick it in the fridge to slowly fermented for 2 weeks at least.
This is the first time I am using my Crazy Korean/e-Jen fermenter. I am hopeful it'll work out better than the large ball jars i've used in the past. The inner lid that slides down into the container creates a significantly better, and easier seal to keep stuff submerged. (side note: the marketing states there is Onggi clay in the plastic, and even if it is, I don't believe it'll do anything)
Basic recipe: 3lb Napa Cabbage, 2.5tbsp Japanese sea salt (comparable to Korean brining salt) 1lb Korean Radish, Carrot, green onion, garlic, onion, mother's fish sauce.
I generally keep the salt low in Kimchi. I use less salt than typical (2-3tbsp) I rub the leaves with salt and let it wilt for 2 hours, then wash leaves. With the additional fish sauce I add, the salt content has been more than enough to safely ferment but not going overboard.
That's awesome!! There's so many delicious banchan. My favorites were always kimchi and japchae, but almost all of them are good!
Kimchi can definitely get too sour for certain things! One thing I love to use super sour kimchi in is pork stew. We just take a pork butt or shoulder and cook it on low with a jar of super super kimchi. So good!