1. Trim and peel 1 lb. of daikon radishes. Slice into 2″ pieces widthwise. Julienne on a mandoline. Thinly slice onions on a mandoline. Finely grate the ginger on a box grater.
2. Trim off any blemished leaves from the top of the cabbage. Slice the cabbage into quarters. Remove the core. Thinly slice the cabbage widthwise. Place the cabbage, daikon radishes and onions on a 2″ perforated hotel pan. Place the 2″ pan of cabbage inside a 4″ full-size hotel pan to catch any liquid extracted from the cabbage mixture. Sprinkle salt over the cabbage mixture. Toss together until mixed. Cover with film wrap. Allow to rest at room temperature for up to 3 hours.
3. Combine rice vinegar, chili paste, ginger, fish sauce, sugar and garlic in a bowl large enough to hold the cabbage after pressing. Whisk together thoroughly. Cover with film wrap.
4. Place the cabbage in a strainer. Rinse the salt from the cabbage. Place the cabbage back on the perforated pan. Place inside the 4″ pan. Loosely cover the cabbage mixture with film wrap. Place a full-size 2″ hotel pan on top of the the cabbage. Place enough weight inside the top pan to press out the water. Allow to rest for 30 minutes.
5. Remove the weighted pan. Pat the cabbage as dry as possible with paper towels. Add the cabbage to the pickling mixture. Mix until evenly coated. Place in a storage container. Cover, label, date and refrigerate for at least 12 hours.
6. Place a strainer over a mixing bowl. Place the kimchi in the strainer. Allow to drain. Reserve the brine. Place the cabbage in a blender. Use the brine as needed to adjust desired consistency. Purée until smooth.
Search Our Site…