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Kimchi de Provence

Summary

Yield
Servings, depending on how much you like kimchi
Prep time15 minutes
RecipesCanning and Preserving Vegetables
Seasons
Your TagsKorean ethnic fermentation

Description

A "white" kimchi with notes on how to make the more usual "red" kimchi

Ingredients

  As many cloves of garlic as you can stand, peeled and chopped well--I use at least six
1bunchgreen onions, chopped, greens and whites
1THerbes de Provence
4TKosher salt--PLEASE use Kosher!
1 head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same
1 glass gallon jar with lid
  As many cloves of garlic as you can stand, peeled and chopped well--I use at least six
1bunchgreen onions, chopped, greens and whites
1THerbes de Provence
4TKosher salt--PLEASE use Kosher!
1 head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same
1 glass gallon jar with lid

Notes

This is a "white" kimchi, without red pepper. It's not hot at all, but it has the benefits of fermented cabbage, which are numerous, and garlic. To make more traditional kimchi, take the above recipe, add a nob of ginger peeled and chopped fine, leave out the herbes de provence, and add at least a tablespoon of red pepper flakes. You can add any vegetables you'd like to this, but I suggest staying away from broccoli, except maybe the stems. Kimchi is very versatile, you can add or leave out garlic, ginger and/or red pepper and many different flavorings. I do suggest for health reasons you have nappa cabbage as your base and add or subtract other things to it for different tastes. It will last in your fridge for several weeks, and in fact will "ripen" and improve in flavor as it sits.

Instructions

Chop the cabbage very roughly--I just cut it right across the cabbage every inch or so. Discard the core. In a big bowl, toss the cabbage, garlic and green onion with the salt and herbes de provence. Pack into the glass jar. Take the end of your rolling pin (assuming you use a big thick dowel like I do) and lightly pound the contents in the jar. Your goal is not to pulverize but to get the cabbage juice flowing. Screw the lid on and leave on your counter at room temperature for 48-72 hours or so. Refrigerate after opening. Delicious!

Comments

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Paul Kennedy's picture

salt

Hi,
I tried making this for the first time and used 4 T of salt. I'm just a novice, but capital T always means tablespoons and small t usually means teaspoon. One head of cabage only fills my gallon jar about 1/4 of the way and the salt is very overpowing. This head of cababe was about 10" x 4" in diameter.
I'm wondering if I should add more cabage to even that out a bit? I made the mixture on Sunday and its been sitting on the counter since then. The instructions say "screw" on the lid - which I did.
When does it need to be referigerated?
Thanks
pk

Lynn's picture

Repeated ingredients

For some reason the recipe software duplicates ingredients on some recipes and this is one of them. It is indeed four tablespoons of salt. You want a Chinese cabbage, which is bigger than a European cabbage. I'd add another cabbage. The salt will be overwhelming at first. You will find the right balance of salt to cabbage in time. Refrigerate after 2-3 days.

Lynn Siprelle, Editor

Lynn's picture

Yay!

The recipe software no longer insists on doubling the ingredients for this one!

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