This recipe is modified from Practical Paleo by Diane Sanfillipo.
I use my Cuisinart food processor with the single, slicing blade and grating blade for making kimchee, all can be done by hand however (if you don't have a Cuisinart food processor, by all means tell someone close to you how much you NEED one pronto!).
Try as always to get organic whenever possible.
2 large carrots, shredded
Put in a bowl.
1 large head green cabbage, sliced thin (reserve a few clean, outside leaves)
I quarter my cabbage head and put it in the processor. Put 1/3 of the sliced cabbage in a bowl and add 1 T kosher salt. Squeeze the cabbage with your hands and work the salt into the sliced cabbage, continue to squeeze until the cabbage softens slightly and becomes watery.
Add another 1/3 of the sliced cabbage to the bowl. I normally slice in the food processor in stages, so slice another whole quarter of cabbage and add to massaged cabbage. Squeeze cabbage again waiting for the cabbage to release water. Add the last amount of cabbage and 1 T. more of kosher salt, massage cabbage. Set aside.
If you like heat, take 2 jalapenos and roast over an open flame. If you are avoiding the nightshade family, omit the jalapenos. If you have a gas burner stove, blacken the skin of both jalapenos until all sides are charred. When cool to the touch, run under cool water, using your fingers to gently pull the charred skin off the jalapenos. Try to remove as much skin as possible and rinse away any extra pieces of skin. Depending on how much heat you like, slice the jalapenos whole into julienne strips, or deseed prior to slicing.
In the massaged cabbage bowl add sliced jalapenos, 4 cloves minced garlic, the shredded carrots and a sprinkling of black pepper, toss with hands until well mixed.
Take 2 clean, dry 32 oz. mason jars and fill with kimchee mixture, pressing firmly down as you fill, packing the kimchee into the bottom. Fill to just the neck of the jar and push kimchee down making the liquid raise up and over the veggies. Take the reserved piece of cabbage leaf and push on top of the veggies, submerging all in the liquid. Fill both jars.
Set jars in a cool, dark place with a piece of wax paper draped over the top, do not put lids on the jars.
Let the kimchee sit out for 2 weeks, checking every few days to ensure the mixture is still submerged in the liquid. If it is not take your clean, dry hand and push down on the cabbage leaf.
If mold forms, don't be alarmed, this is normal, scrape it off.
After the two weeks, which will make your house smell funky (just a heads up), remove the top cabbage leaf, cover with a lid and refrigerate. The smell will be off putting at first, but the taste and the smell are nothing alike.
Kimchee will keep in the fridge for months.
I eat kimchee as a condiment. Add it to an Asian dish with veggies and rice. Or on a salad for an extra sour crunch. Or as a quick snack right out of the jar.
I will often times whip up a quick batch with leftover cabbage from a cole slaw or fish tacos, along with any other veggies I have laying around. Your gut will thank you.
Enjoy kimchee often.
