EATS: Kimchi

Ingredients

• 1 large Napa cabbage
• 1 ripe banana
• 10 pieces of ginger, chopped roughly
• 15 garlic cloves, chopped roughly
• 1/4 cup soy sauce
• 1/8 cup fish sauce (skip if you are vegan)
• 1 tablespoon sugar
• 1/2 cup Korean red pepper flakes
• 1/2 cup coarse sea salt
• Some optional garnishes to add color and texture may include: 1 medium julienned sweet onion or shallots; 1/2 cup matchsticks of carrots; 4-6 thinly sliced scallions

Steps:

• Cut the cabbage lengthwise in half, then cut the halves into 1-2 inch wide pieces.  Alternatively, you can cut the halves lengthwise into quarters.  That way when it’s time to serve later, you can cut them into smaller pieces with scissors at the table like in Korean restaurants!
• Rub the sea salt onto the cabbage and let sit in room temperature until the cabbage looks wilted.  About 2 hours.  Alternatively, you can leave them in the refrigerator overnight.
• In a blender, combine the banana, ginger, garlic, soy sauce, fish sauce, and sugar; pulse until smooth.  Set aside.

• When the cabbage looks wilted, rinse the cabbage in cold water to get rid of the salt on the outer layer.  Gently squeeze out the excess water, pat dry, and place in a large food-grade container
• Mix the kimchi paste onto the cabbage.  Add the Korean red pepper flakes, the optional garnishes such as onion, carrots, shallots, scallion, and mix well.  Like this:

• Cover and refrigerate for 1-2 weeks
• When you open them the next day (of course you will, because you just have to take a peek!), and taste it (of course you are curious!  It’s ok, I won’t judge), it will not taste like anything.  So put it back in the refrigerator, cover tightly, and let sit for at least one week.
• O.M.G. this is the bomb!  Sooo delicious!  AND, it’s good for your digestive system.  I can see myself making this on a weekly basis now. 
• Hope you enjoy it as much as we do!
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