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Making authentic kimchi is easy with our signature Five Star Kimchi Spice Blend!
Karen Wang Diggs, Chief Fermentation Officer
Five Star Kimchi
Five Star Kimchi
Karen Wang Diggs, Chief Fermentation Officer
Making authentic kimchi is easy with our signature Five Star Kimchi Spice Blend!
Ingredients
2 lbs (900 g) Napa cabbage, cut into small cubes
2–3 Tablespoons (30–45 ml) Celtic Sea Salt
2 Tablespoons (30 ml) ChouAmi's Five Star Kimchi Spice Blend* (You can add in more based on your own taste preference)
6 oz. (170 g) daikon, peeled and cut into small dices
1 stalk scallion, cut into slivers
1 Tablespoon (15 ml) grated ginger, optional
1–2 teaspoons (5–10 ml) fish sauce, optional**
2–3 cloves garlic, minced***
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Large stainless steel, glass, or ceramic mixing bowl
Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
ChouAmi device
Sauerkraut pounder, wooden spoon, or rolling pin
Directions
Place the cut cabbage and salt in the mixing bowl and massage salt into the cabbage with clean hands for about 2–3 minutes.
Add in spice blend and toss well with a pair of tongs, or if using your hands, please wear gloves to prevent the chili (gochugaru) from staining or irritating your skin.
Mix in the rest of the ingredients.
Transfer the mixture, a third at a time, and any liquid in the bowl to the Le Parfait glass jar. Using a sauerkraut pounder, wooden spoon, or a rolling pin, gently but firmly pack the cabbage into the jar after each addition.
Assemble ChouAmi onto the jar according to directions. Allow to ferment between 7–14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.