No burying necessary. Sweet, spicy, and tangy, our version of kimchi may be simple to make, but the resulting flavors are complex. Grab some veggies from the garden, a Weston Mandoline, Kitchen Mixer, and Vacuum Canister, and you're good to go...
Makes 1 quart
- Ingredients -
1 head napa cabbage
3 radishes
1 carrot
1 small turnip
3 garlic cloves, peeled and smashed
2 serrano peppers (or whatever you have in your garden, portion scaled to your own heat preferences), cut into 1 inch pieces
2 green onion sprigs, cut into 1 inch pieces
2 tablespoons crystallized ginger
1/4 cup rice vinegar
1/8 cup orange honey (regular honey will do)
1 tablespoon soy sauce
- Tools -
Weston Cabbage Shredder (you can also use your mandoline to slice the cabbage, it will just take a couple extra knife slices before you put the cabbage on the stage and another minute or two)
Weston Mandoline Slicer
Weston Manual Kitchen Kit
Weston Vacuum Sealer +
Canister*
*You could also use the
Weston Canning Kit instead of the canister and can the kimchi in a pressure canner or water bath, then let it ferment for a couple months.
Use the
Weston Cabbage Shredder to slice the napa cabbage.
With the julienne blades up, and the slicing blade set to thin, use your
Weston Mandoline to slice the radishes, carrot, and turnip.
Place the garlic, peppers, onions, and ginger into the
Weston Kitchen Kit with the chopper inserted, then turn the handle to mince.
Hand mix above ingredients well. Place into a
Weston Vacuum Sealer Canister. Pour in the vinegar, honey, and soy sauce. Attach the canister to your
Weston Vacuum Sealer and seal.
Refrigerate overnight up to two weeks. The longer you let the kimchi sit in the canister, the more powerful the flavors will be.
Serve on whatever it tastes most delicious on. We like it on homemade hotdogs. How do you make homemade hotdogs? Funny you should ask, here's a recipe:
Homemade Hotdogs
