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Kimchi [Food Processor Attachment]
This spicy, salty, fermented Napa cabbage is used as a side dish (banchan) and an ingredient in Korean cooking.
Ingredients
- For the Kimchi:
- 1 head (1 kg) Napa cabbage, quartered lengthwise
- ½ cup (125 g) kosher salt
- 1 (500 g) daikon radish, halved lengthwise
- 1 bunch (130 g) green onions, cut into 2-inch pieces
- For the Kimchi Paste:
- ½ cup (120 ml) water
- 1 Tablespoon all-purpose flour [or rice flour]
- ¼ cup (60 ml) fish sauce [or low-sodium soy sauce]
- 1 Tablespoon honey
- ½ cup (50 g) Gochugaru
- 6 (50 g) garlic cloves
- 1 slice (8 g) fresh ginger root
Directions
- Cut cabbage quarters into 3-inch chunks by making about 4 cuts from top to core and set in a large mixing bowl. Pour salt over the cut cabbage and mix thoroughly to coat each and every piece. Let sit out for 30 minutes, tossing halfway through to evenly brine. Cabbage is brined when its leaves bend instead of breaking when folded.
- Rinse the cabbage thoroughly by submerging in cold water, stirring, and draining. Repeat this process at least 3 times to remove as much salt as possible. Squeeze excess moisture from the leaves and allow to drain for 30 minutes.
- Fit the Food Processor with the Julienne Disc and secure the lid.
- Start the processor and, using the Food Pusher, feed the daikon radish through the Small Food Chute opening. If item is too large, cut to size and feed through the Large Food Chute opening. Set julienned radish aside in a large mixing bowl combined with cut green onions.
- For the seasoning paste:In a small saucepan over medium-high heat, whisk flour and water together. Bring to boil and cook for 3 minutes, stirring constantly, until thickened. Set aside to cool.
- Place remaining Kimchi Paste ingredients into the Vitamix blending container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Whisk together the blended kimchi paste with the cooled water-flour slurry. Thoroughly mix the Kimchi Paste with the daikon and green onion in the mixing bowl.
- Using gloved hands, add the paste-radish-onion mix to the drained cabbage leaves in a large mixing bowl and coat very thoroughly. Each and every leaf should be covered in seasoning.
- Ferment in an airtight container (with minimal oxygen exposure inside the container) for 2 days at room temperature. Transfer to refrigerator to further ferment slowly. Kimchi is ready at this point, but will continue to ferment and develop flavor over time in the refrigerator. If kept well, Kimchi should last for over a year.
- Nutrition Note: Kimchi is a fermented food, known for containing healthy bacteria (probiotics) that support gut, brain, and overall health. It's also a good source of a number of vitamins and minerals.
Chef's Notes
- Traditional Kimchi is made by hand-stuffing whole Napa cabbage leaves to preserve their crunch and minimize air bubbles. This recipe is a quicker version.Kimchi is a light but incredibly nutrient dense dish. Not only is it packed with fiber, vitamins, and minerals but, because it is a fermented food, it also contains probiotics, which are important for optimal gut health.
Ingredients
- For the Kimchi:
- 1 head (1 kg) Napa cabbage, quartered lengthwise
- ½ cup (125 g) kosher salt
- 1 (500 g) daikon radish, halved lengthwise
- 1 bunch (130 g) green onions, cut into 2-inch pieces
- For the Kimchi Paste:
- ½ cup (120 ml) water
- 1 Tablespoon all-purpose flour [or rice flour]
- ¼ cup (60 ml) fish sauce [or low-sodium soy sauce]
- 1 Tablespoon honey
- ½ cup (50 g) Gochugaru
- 6 (50 g) garlic cloves
- 1 slice (8 g) fresh ginger root
Directions
- Cut cabbage quarters into 3-inch chunks by making about 4 cuts from top to core and set in a large mixing bowl. Pour salt over the cut cabbage and mix thoroughly to coat each and every piece. Let sit out for 30 minutes, tossing halfway through to evenly brine. Cabbage is brined when its leaves bend instead of breaking when folded.
- Rinse the cabbage thoroughly by submerging in cold water, stirring, and draining. Repeat this process at least 3 times to remove as much salt as possible. Squeeze excess moisture from the leaves and allow to drain for 30 minutes.
- Fit the Food Processor with the Julienne Disc and secure the lid.
- Start the processor and, using the Food Pusher, feed the daikon radish through the Small Food Chute opening. If item is too large, cut to size and feed through the Large Food Chute opening. Set julienned radish aside in a large mixing bowl combined with cut green onions.
- For the seasoning paste:In a small saucepan over medium-high heat, whisk flour and water together. Bring to boil and cook for 3 minutes, stirring constantly, until thickened. Set aside to cool.
- Place remaining Kimchi Paste ingredients into the Vitamix blending container in the order listed and secure the lid.
- Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
- Whisk together the blended kimchi paste with the cooled water-flour slurry. Thoroughly mix the Kimchi Paste with the daikon and green onion in the mixing bowl.
- Using gloved hands, add the paste-radish-onion mix to the drained cabbage leaves in a large mixing bowl and coat very thoroughly. Each and every leaf should be covered in seasoning.
- Ferment in an airtight container (with minimal oxygen exposure inside the container) for 2 days at room temperature. Transfer to refrigerator to further ferment slowly. Kimchi is ready at this point, but will continue to ferment and develop flavor over time in the refrigerator. If kept well, Kimchi should last for over a year.
- Nutrition Note: Kimchi is a fermented food, known for containing healthy bacteria (probiotics) that support gut, brain, and overall health. It's also a good source of a number of vitamins and minerals.
Chef's Notes
- Traditional Kimchi is made by hand-stuffing whole Napa cabbage leaves to preserve their crunch and minimize air bubbles. This recipe is a quicker version.Kimchi is a light but incredibly nutrient dense dish. Not only is it packed with fiber, vitamins, and minerals but, because it is a fermented food, it also contains probiotics, which are important for optimal gut health.