Joyce’s Kimchi 北方泡菜

Joyce’s Kimchi 北方泡菜Joyce’s Kimchi 北方泡菜

Ingredients:

  • 2 large white turnips (daikon radish), about 4 lb (2 kg);
  • 8 - 10 large garlic bulbs, about 1 cup, peel and crush;
  • 1 1/2 lb (0.75 kg) ginger, about 1 1/2 cups, peel and crush;
  • 1 large Chinese cabbage, about 4 lb (2 kg);
  • 1 large cauliflower, about 3 lb (1.5 kg);
  • 10 Persian cucumbers, or
  • English cucumbers, about 1 1/2 lb (0.75 kg);
  • 2 bunches scallion, clean, cut into 2” pieces and split;
  • 1 jar, about 16 oz (500 g), Vietnamese chili garlic sauce;
  • 1 jar, about 13 oz (370 g), spicy salted radish (turnip);
  • Sea salt.

Recipe:

Make about six 24 oz jars

  1. The first day, prep garlic, ginger and turnip base;
  2. Peel and crush garlic;
  3. Peel, crush and cut ginger;
  4. Cut white turnips to 3/8” (1 cm) cubes;
  5. Add the jar of spicy salted redish;
  6. Add 2 tablespoons of sea salt;
  7. Top with 5 tablespoons of Vietnamese chili garlic sauce;
  8. Mix by turn the turnip from the bottom;
  9. Cover and refrigrate for 2 weeks or more;

2 weeks later

  1. Clean and cut Chinese cabbage to 2” (5 cm) pieces;
  2. Get rid of as much water as possible;
  3. Clean, drain and cut cauliflower to 2” (5 cm) pieces;
  4. Use a tall jar, add Chinese cabbage and cauliflower;
  5. Add garlic, ginger and turnip base;
  6. Add 1 teaspoon sea salt and 1 tablespoon chili garlic sauce;
  7. Layer until the jar is full;
  8. Top with 1 teaspoon sea salt and 2 tablespoons chili garlic sauce;
  9. Cover and refrigrate for 2 weeks or more;

2 more weeks later

  1. Cut Persian cucumbers to 3/8” (1 cm) cubes;
  2. Cut scallion to 2” (5 cm) length, split;
  3. In a 24 oz jar, layer Persian cucumbers and scallion with the pickled cabbage mix;
  4. Press down to fit as much as possible until it is full;
  5. Top with 1 tablespoon chili garlic sauce;
  6. Cover and ready to give away.

Go back to top