How to Make Ball® White Kimchi
This post is sponsored by the makers of Ball® home canning products.*
I must admit, before trying this recipe I had no idea what kimchi was. I had heard of it mentioned online before, but it’s not something that is typically available where I live in the middle of rural Iowa. A new recipe, I decided to give this Ball® White Kimchi a try, especially as a fermented food recipe! My goal to make fermented pickles in a crock was yet again a fail, so this will have to suffice as my new fermenting skill for 2021.
If you, like me, are not quite sure what kimchi is, here is a quick look at this flavorful probiotic food. Kimchi is a traditional Korean staple. It has complex flavor profiles and a variety of uses in the kitchen, typically consisting of vegetables, garlic, ginger, chili peppers, salt, and fish sauce. It is pickled and fermented, making an easy way to store these delicious vegetables over the winter months.
In Korean culture, kimchi is often served with nearly every meal - kind of cool! It can be eaten by itself, added to soups and stews, mixed into fried rice, stir fry, with noodles, in sandwiches, and toppings for your next pizza. Yum!
ingredients & recipe:
MAKES 2 64 OZ HALF GALLON JARS:
2 1/2 to 3 lb head of Napa Cabbage
4 tbsp salt
1 large carrot, peeled and grated
4 scallions, sliced thinly lengthwise and cut into thirds
1/2 small daikon radish, peeled and grated (optional)
1 small Asian pear or red apple, peeled, cored, and chopped into eighths
1 small onion, peeled and cut into eighths
2 garlic cloves, peeled and chopped
2-inch knob of ginger, peeled and cut into chunks
Brine: 1/2 cup Ball® Pickling Salt and 8 cups unchlorinated water
DIRECTIONS:
Prepare cabbage by removing outer leaves and slicing 1/2 inch off the bottom. Quarter the cabbage lengthwise, keeping each quarter attached to the core. Rub each cabbage quarter with the 4 tbsp salt. Place in a bowl large enough to hold cabbage in a single layer with room for brine.
Dissolve 1/2 cup Ball® Pickling Salt in the water. Pour enough of the brine over the cabbages to just cover them. Reserve 1/2 cup of the brine. Place a plate over the cabbages to weigh cabbages down. Let sit in the brine for 30 minutes, then turn over and brine another 30-60 minutes or until the cabbage cores have become pliable.
Blend the pear, onion, garlic, ginger, and remaining 1/2 cup brine in a blender or food processor. Set aside.
Remove the cabbage quarters from the brine, reserving the brine. Lay a cabbage quarter flat with the core section facing up. Layer the leaves with the grated carrot, scallions, and daikon radish. Repeat with remaining cabbage. Place two cabbage quarters lengthwise in a half gallon jar, laying them top to bottom inside. It helps to lay the jar sideways as the quarters are pushed in. Repeat with other jar and cabbage sections.
Combine reserved brine with the pureed pear mixture. Pour the brine into each jar just to cover the cabbages. If you do not have enough brine, fill with more water. Place fermenting spring on top of cabbage then twist lid on. Place jars on a plate in case of leaks and store in a cool, clean place in your kitchen or pantry for 24-48 hours.
This quick ferment is ready to eat in 2 days. Wipe jar rim and wash fermenting lid before replacing or use a traditional Ball® canning lid. Store in refrigerator up to 1 month.
Curious what kimchi tastes like? It’s that indescribable flavor… umami! It’s also super sour and can be a bit spicy, depending upon what you used inside. This particular kimchi has a powerful ginger flavor mixed with onion and scallions. It’s called white kimchi because it is not spicy as there are no red pepper flakes used, taking away the traditional red color you often find with this dish. Because this kimchi is made without the addition of any fish products, it has a fresher taste, which is helped by the addition of the daikon radish.
If you are brave, you should give it a try! I always love going on a food experience. I may not make this all of the time, but it’s a good way to put the Asian vegetable we plant in the fall months to good use.
Shop the Ball® Fermenting Kit here.
xoxo Kayla
*Disclosure: This post is sponsored by the makers of Ball® home canning products that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
