This Scandinavian Woman's Crunchy Colorful Kimchi

3# green cabbage

1# purple cabbage

½c salt

2 yellow sweet peppers

1 lg. red bell pepper

1 Anaheim pepper

1 lg. leek

8 radishes

2 med. carrots

1/2 purple onion

2 bunches green onions

2t sugar

¼c fish sauce

1½" cube of ginger

8-10 lg. cloves of garlic

2T finely ground red pepper

I don't think 'Scandinavian Kimchi' is really a thing. . .it's just My Thing!  I'm 62% Scandinavian, and I love Kimchi.  For me though, the traditional Korean style is WAAAY too hot for me.  After buying MANY jars of a really mild, crunchy, flavorful version at the Duluth, Northern Smoke House, I decided to create my own 😉 Mine has way more ingredients than any of the other I've tried, but I think they each bring something special to the mix. 

Thinly slice the cabbage into a huge bowl.  Sprinkle on the salt and massage it in.  Let stand for 2 hours then cover with 10c of cold water.  Stir this around with your hands to be sure the salt is evenly distributed.  Using a big glass plate, invert it over the cabbage and weigh it down.  Leave it like this - on your counter if it's cool in your kitchen, or cover and put in the refrigerator - for 24 hours.

Next, either the same day or about 12 hours later, slice the vegetables into another huge bowl.  Mix up the last group of ingredients, for the sauce.  Finely mince the ginger and garlic, and pour the spicy sauce over the colorful vegetables.  Stir gently with a wooden spoon, or if this is in a big Tupperware-type bowl with a tight fitting lid, be sure the lid is well sealed and 'burped', then shake and flip it around until all the vegetables are well covered.  Do that occasionally, until it's time to combine them with the cabbage.

After 24 hours, drain and rinse the cabbage very well, in a large colander.  Shake off the excess water and blot with a clump of paper towels.  Add the cabbage to the marinating vegetables.  Combine well and then fill your Kimchi jars.  Leave the jars sealed for 24 hours, in a cool dry place, then refrigerate for at least 48 hours before serving.  The Kimchi will have much better flavor if it's allowed to ferment in the refrigerator for a week or so.

If you're unsure of what vegetables to include in your mix, pick apart and examine a good brand of grocery store Kimchi, or one you like at an Asian restaurant and use that as your guide.  Have fun with this!  It's a fun, creative process, and Kimchi is so good and healthy.  Last time I made this I found I was adding it to salads, sandwiches, over meat, and a lot of times just a nice bowl of it, by itself.  Be Creative!  Happy Cooking!! . . .😀. . .Lin

For The Love Of Kimchi!!! - A Scandinavian Woman's Kimchi Adventure!!!

3# mixed cabbage - Purple, Napa and Green

¾c sea salt or Kosher salt

Cut the cabbage into quarters then slice.  Sprinkle with salt and work it in with your hands in a LARGE plastic or glass bowl.  Let this stand an hour or two before adding water.  Cover with 8-12c of water for 12-24 hours, weighing down the vegetables - to keep them submerged - with a heavy plate.

2 lg. carrots - julienne sliced

8oz. daicon radish - julienne sliced

1 bunch green onions - diagonally sliced

1 lg. leak cut into cross-sections and rings

½ Anaheim pepper - sliced

¼-½c finely chopped fresh ginger
½c finely minced fresh garlic
¼c fish sauce
2T finely crushed red pepper
2t granulated sugar

You can do this second batch of vegetables the same day, or wait till the next day.  I opted for the same day and to let them all 'marinate' together in a plastic bag in the 'fridge.  😊  Be forewarned however, the Anaheim peppers can be quite hot on your hands!  I've had problems with this in the past with some really aggressive Banana Peppers I grew years ago.  The pain of the heat lasted for days!  I didn't think Anaheim's were strong enough to cause discomfort, but I was wrong. . . 😡  When you chop peppers, it's always best to put liquid soap on your hands afterward.  Don't dilute it at all, just rub it in.  It has an emulsifying effect on the pepper oils that doesn't happen when you add water.  Work it in well, then rinse with warm water.  That should take care of the problem.  (do as I say, not as I do 😊 - profit from my bad experiences 😉) 

After 24 hours, rinse and drain the cabbage mixture very well.  Repeating several times.  Combine both bowls of vegetables and fill your jars.  This only made 3 quarts of Kimchi.  It needs to be tamped - packed down very well into the jars.  I bought special lids that let the gasses out as the Kimchi is fermenting.  There are ways around this, but I didn't want to hear glass jars breaking at 2 in the morning, so I went the easy route.

Leave the jars sealed for 24 hours in a cool dry place.  Then open to be sure the gas is escaping, recap and refrigerate for at least 48 hours.  The Kimchi will be more flavorful if it's allowed to ferment in the refrigerator a week or so.  Have fun with this!!!  This recipe is so inclusive of all the things I like in Kimchi, that I'm pretty sure it won't change much.  Possibly the amounts of garlic, ginger and red pepper will be adjusted a little, but that's about it.  I love the mix of vegetables I used for this. . .Lin