Easy Napa Kimchi With Clementine (Optional)

 

When putting together this baechu (Napa cabbage) kimchi ferment/recipe, I remembered the boatloads of clementines we had in the fridge and it hit me – some fresh squeezed juice and orange zest would be a great add to kimchi. The sugars help feed the lactic acid-producing bacteria (LABs) present on the cabbage as well as that on the orange peel zest (particularly if it’s organic citrus) for an active, healthy ferment.

If you want to skip the clementine and just make a traditional mak (easy) Napa cabbage kimchi, this recipe has got you covered.

Now back to why the clementine was so good: the sweet and sour flavors of oranges are an amazing complement to kimchi. You may never want to make kimchi without it again. I indicated the measurements of juice and zest at the end of the ingredient list.

You will need

Knife and cutting board; measuring cups & spoons; large non-reactive bowl; non-iodized salt; half gallon fermenting vessel (with or without an airlock) or two quart jars; carrot/vegetable peeler (optional); zester/grater (optional); kitchen/latex gloves (if you’re worried about burning fingers, otherwise just make sure to thoroughly wash your hands).

Note: The shoulder of a half-gallon jar is an ideal resting point in a ferment. However, if you fall a bit short of it, kimchi is a very forgiving ferment and there should be no issues. You also don’t have to have everything submerged in a liquid brine when making kimchi, but everything needs to be at least coated in the paste.

Ingredients

~5.25 lb. Napa cabbage

~1/2 lb. of Korean radish, matchstick cut (or any radish; I used regular red radishes from my garden; daikons are another great substitute, or use a combination of radish and carrot strings)

1/2 cup non-iodized salt (150 g)

1 bunch of green onions, cut in 3/4” – 1” slices

3 TBS minced garlic (use only 1-2 TBS if you prefer a milder garlic flavor)

1 TBS minced ginger

1 TBSP sugar; you can also omit sugar or increase up to 3 TBS depending on preference, more sugar increases fizziness in early stages and final sourness of the kimchi. (I subbed with Korean rice syrup and loved the result, although my understanding is it’s not normally used in Korea for ferments)

1 TBS fish sauce (2 TBS for a stronger umami flavor; no fish sauce for vegetarians is fine or substitute with another umami ingredient such as organic soy sauce, liquid aminos, or kelp powder)

~ 1/3 – 1/2 cup Korean red pepper flakes. (Use more for a hotter flavor; add more brine for a juicier kimchi)

1/2 cup cabbage salt brine (will form after soaking the cabbage in salt long enough and should be reserved in a separate bowl)

Optional: zest and juice of one clementine

Optional: for a spicy kimchi, add ~1 TBS minced hot pepper such as red serrano, or 1 tsp spicy red pepper flakes to taste (I used half a manzano pepper for this recipe, which is very hot and has a citrusy flavor to pair with the clementine)

Directions


1.) Wash all produce; peel radish if desired before matchstick cutting.

2.) Remove dry/blemished exterior leaves of the cabbage. Cut the cabbage length-wise, then repeat process, cutting the cabbage into quarters or eighths. Discard the core. (I cut into eighths to produce smaller, more bite-size pieces.) Make cuts every 1” perpendicular to the strips of cabbage. The process is shown here:

3.) Place the cut cabbage into the large bowl and thoroughly massage with the salt. If possible, cover cabbage with a weighted object, cover with wrap, and let sit for at least 2 hours. The salt will pull out the water from the cabbage, forming a salt brine.


4.) After the allotted time, strain the brine that forms into a separate bowl (you will use some of the brine later). Then rinse the cabbage thoroughly two to three times, then let sit in a colander for 15-20 minutes to fully drain.

5.) In the large bowl, add and thoroughly mix all the other ingredients, plus around 1/3 cup of the reserved brine (you can use a bit more for a juicier kimchi, around 1/2 cup, but don’t worry if the paste seems a bit thick, it will continue to liquify during the ferment).


Napa cabbage kimchi normally uses some Korean radish but any type (or none at all) will do. Here you can also see the garlic, ginger, clementine zest, green onions, and Korean pepper flakes. The liquid is the fish sauce, clementine juice, and rice syrup combined.

6.) Transfer to the fermenting vessel. See below for ferment times.

Notes:

If you don’t use an airlock lid, just remember to burp the jar once a day for the duration of the ferment to prevent excessive gas buildup. This involves a slight counter-clockwise turn of the lid to loosen but not removing it.

Ferment duration: I let it sit on a shelf for 8 days before refrigerating. The temperature ranged from 66-68 F. This batch was hot and sour, with a welcome touch of sweetness and fizz. Some choose to ferment kimchi for a shorter period, such as 4-5 days, while others go much longer. This can also depend on your ambient temperature, where shorter ferment times are associated with higher temps.

3 Comments

  1. This looks great and I am going to try it out. You have Korean Rice Syrup in the one picture and mention using it, but it is not listed in the ingredients. What is it used for and how do you use it? Thanks!

     
    • Thanks for the comments! Ah good observation! Actually, I used the rice syrup not sugar and I forgot to indicate that in the recipe, so I just updated it to mention you can try this option asn an alternative. Although it’s not normally used as the ferment sweetener in Korea, surprisingly enough.

       

Leave a Comment

Your email address will not be published. Required fields are marked *

*