Makes About: 1 Quart Jar (32 oz | 946 ml)
You will need
- 1 cup (240 mL) non-chlorinated water, such as spring or filtered
- 1 Tbsp (15 mL) plus 1 tsp Ball® Salt for Pickling and Preserving
- 2 lbs (1kg) Napa cabbage (about 1-2 medium cabbage)
- 3 garlic cloves
- ½ cup (120 mL) dried Korean chili flakes
- 3 Tbsp (45 mL) grated ginger
- 1 Tbsp (15 mL) fish sauce
- 1 Tbsp (15 mL) lite soy sauce
- 1 bunch green onions (scallions), green and white parts thinly sliced
- 1 unpeeled carrot, scrubbed and grated
- To make additional brine: dissolve ½ tsp (2.5 mL) Ball® Salt for Pickling and Preserving in ½ cup (120 mL) non-chlorinated water
- Dissolve 1 tsp (5 mL) salt in 1 cup (240 mL) water and set aside.
- Remove any bruised outer leaves of cabbage. Cut cabbage into quarters then remove and discard the core sections. Slice quarters into 2 ½ in. (6 cm) -wide ribbons and place in a large bowl, then sprinkle with 1 Tbsp (15 mL) salt. Massage salt into cabbage, squeezing to release liquid. Cover bowl and let stand 1-2 hr.
- Process garlic, chili flakes, ginger, fish sauce, and soy sauce in a food processor until a paste forms. Add carrots and green onions to cabbage. Add chili paste mixture and massage to combine.
- Pack kimchi into the jar, tamping down firmly with a spoon. Leave at least 2 in. (5 cm) of headspace. Pour any liquid collected in the bowl over the kimchi, pressing down firmly to help liquid cover the cabbage. There may not be a lot of natural brine at this time, but the cabbage will continue to release it slowly.
- Place spring on top of cabbage, then twist lid on.
- Wipe jar down and cover with a cloth. Store in a cool (68°F-72°F or 20°C-22°C) place for 24-36 hours. If after this time the brine does not cover the cabbage by 1 in. (2.5 cm), remove lid and spring, add some additional brine to cover. Wipe jar rim before replacing spring and lid. Discard remaining reserved brine.
- Check daily to make sure vegetables remain submerged in brine.
- Let kimchi ferment for 1 week, then taste for the mild tangy flavor. If flavor is to your liking, proceed to step 9. If you prefer a stronger flavor ferment up to 1 additional week, tasting every 3 days, until flavor develops.
- Once desired flavor is reached remove spring and add fresh brine as necessary to cover. Wipe jar rim before replacing lid or use a Ball® canning lid. Store in refrigerator up to 6 months.