from the kitchen: kimchi


In preparation for the return of Ramen nights, our chefs have been tooling (and retooling) some of our favorite fermented condiments.  Today, it’s Kimchi!


  • 3 lbs. Napa cabbage, outer leaves removed
  • 8 oz. Daikon radish (approximately 1 bunch), thinly sliced
  • 2 bunches of scallions (approximately 6-8), chopped
  • 2 Tbs. fresh garlic, crushed
  • 2 Tbs. fresh ginger root, finely chopped
  • 3 Tbs. chili flakes
  • 1/2 cup clam juice
  • 2 tsp. sugar
  • 1/4 cup salt
  • 1 wide mouth canning jar (with lid)


Quarter and core cabbage heads, roughly chop

In a large bowl, sprinkle salt over chopped cabbage and massage leaves until they begin to soften and release liquid; add enough water to the bowl to cover cabbage leaves and place a heavy plate or dish on top in order to fully submerge them; allow to stand at room temperature for a minimum of one hour

Transfer cabbage to colander and rinse thoroughly under cold water; allow to drain for 20 minutes

Meanwhile, in a small mixing bowl combine garlic, ginger, sugar, and clam juice and whisk thoroughly

After 20 minutes, gently squeeze any remaining water from the cabbage leaves and return them to your large bowl; add to this the radish, scallions, and seasoning brine; work ingredients together until leaves are completely coated

Pack the entire contents into the jar; be sure to press kimchi so that it is fully submerged in the brine, with at least one inch of headspace to allow room for fermentation/expansion

Cover the jar with cheese cloth (secured with a rubber band) and ferment for 3-5 days; check kimchi at least once a day, pressing contents down with the handle of a clean spoon to be sure that they remain well below the liquid line

When kimchi is actively bubbling and aged to taste, transfer jar to fridge for storage; kimchi may consumed immediately or aged for a week (or more) before use

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