A quick and easy recipe for authentic Kimchi, full of healthy probiotics that will keep for months in the fridge. Easy, flavorful and adaptable! Vegan adaptable!
For milder kimchi, start with 2 tablespoons Korean chili flakes ( you can always stir in more). I like a spicy version with 6 tablespoons. 4 tablespoons is medium spicy.
If you like your kimchi, thick, and less watery, you can use sweet rice powder (also called glutinous rice powder ) to thicken. This is not the same as rice flour! Cook 1 tablespoon glutenous rice powder with ½ cup water, in a small pot over medium heat, stirring constantly until it boils. Let cool, still whisking occasionally. Add to the chili paste in the food processor. Continue with recipe.
MOLD If your cabbage leaf that is holding the kimchi down, happens to mold, just remove it, wipe out the rim of the jar as best you can, and replace it with a fresh one. Basically, if cabbage touches air here, it will mold, so after each use, press the kimchi down.
BRINE If you need or want to add more salt brine to the kimchi, to keep it submerged, mix water and salt at this ratio: 1 cup water and 1 1/4 teaspoon fine sea salt. Stir it together first, pour over the kimchi.
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