- 5 pounds total of bok choy, carrots and daikon radish (in whatever ratio you prefer)
- 3 cloves garlic
- 1 yellow onion
- 1 apple
- 1 pear
- 3–4 tablespoons sea salt
- 1 tablespoon chili pepper, or more to taste
- 1 tablespoon black pepper, or more to taste
Chop vegetables to desired size (or grate carrots and daikon).
Purée onion, apple and pear with salt, spices and water (to the texture of a thick smoothie).
Mix fruit purée with chopped and grated veggies in a large bowl.
Pound veggies into jars (pack in tightly and don’t leave any spaces between layers) using a rolling pin or a pestle. The salt will start drawing juices from the produce, and the juices should cover the vegetables completely. Really push them in tightly—since eliminating air between the ingredients is necessary.
Place a weight on top of the veggies to keep them submerged beneath the juices. (Washed rocks on top of a small plate work well.)
Cover with a breathable cloth or close with a lid.
Set on countertop out of direct sunlight. Check on daily to press down veggies further into the jar and under juices to release any buildup of developing gas. It’s also necessary to open jars daily if covered with a lid to “burp” them and release any building pressure within the jar (don’t forget—or you might get a broken container and veggie juices everywhere: CO2 is powerful!)
After 3 days, taste your kimchi! Move to fridge if the flavor is just right or leave out longer to increase the intensity of sourness.
About this recipe
Note: Fermentation slows in cooler temperatures, but doesn’t stop. If you leave your kimchi in the fridge for weeks on end you’ll notice the flavor will continue to develop slowly.