I recently read an article in Health magazine that identified Kimchi (Korea) as one of the world's healthiest foods. This article lead me to a video (Sandor Katz) about fermentation which lead me to his book "Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods." This stirred up the dopamine receptors so I decided to try my hand at making kimchi. Why kimchi? It suppose to be very healthy, Korean spices as some of my favorite, it tastes great and, it suppose to be very simple to make (emphasis added). However, like everything else is life, there are things that could go wrong even with the simplest things. Some of the things to watch for; oxygen pockets in canning container where mold can form, making sure all vegetables stay under fluid to avoid mold formation, and, if using Mason jars like I am, do NOT tighten the lids. The fermentation process produces gas which, if the lid is too tight, the Mason jar can explode. 

So I decided to give it a try and get the process rolling. I have pictures of the "hope-to-be-good-tasting" kimchi in jars but did not take any when I began the process. 

I followed a recipe from "Foodie with Family" website which uses Napa cabbage, green onion (green part) and carrots for the vegetables. For the paste they use garlic, ginger, green onion (white part), fish sauce, white miso, unsweetened apple or pear juice and Korean chili powder. I used hot Korean red pepper paste (Gochu-jang) which I hope was not a mistake. Gochu-jang contains MSG, which is a preservative that could have an affect on the fermentation process. I will have to wait and see. After letting the cabbage and carrots soak as per the recipe for a couple of hours, I mixed the vegetables with the paste put it into Mason jars. Jars were placed, covers not tightened, in pan to catch juices that bubble out.  

No explosions but juices are bubble out. Has a very strong garlicky/cabbage smell (lovely IMHO) but wife said it smells like, lets just say awful does not begin with the letter S. Juices bubbling out, smells lovely or (S)awful, and some air pockets have formed so I think we are on our way. 

The fermentation process is very active with lots of bubble over with the aroma getting stronger (better). Just had to try it so made kimchi scrabbled eggs. 

After making the kimchi (cabbage) and then researching (kind of backwards), it is my understanding "kimchi" is the process of fermenting vegetables. The most common vegetable used is Napa cabbage but there are many vegetables that can be used. I am planning on a second batch and will use different vegetable in the mixes. But for now the rest of the first experimental batch is headed for kimchi stew and kimchi dumplings. Have a great day all.  

I wouldn't worry about the MSG if I were you..it is not a preservative, but just a flavor enhancer and I doubt it would have much effect on your finished product.

This stuff is so good and is definitely additive. Planning another batch this weekend and will be adding some salted shrimp and some daikon to the recipe. So many options to make and use kimchi. 

BTW, "Quahog" spoken like a true Rhode Islander. My wife and I were born (Fall River) and raised in Rhode Island (Bristol). She was sick of the cold and snow so we moved to Florida 5 years ago. You guys got hit hard this year but spring is finally here so it will start to get warmer. Stay well.    

I started a batch of kimchi myself yesterday, with plenty of radishes, scallions, napa cabbage, garlic, shrimp paste, hot pepper and a touch of sugar. Will keep you folks updated as the "bugs" get it bubbling.

As mentioned elsewhere here, I located some gochugang sauce at Christmastime. So I started making kimchee again with a pared down recipe since I have not found that I like the fish sauce, sugar, daikon and ginger additives. For anybody interested, here's what I have come around to: