This month’s recipe comes from Katy Chang, a visionary in DC’s vibrant foodie scene. Proprietor of Artisanal Soy, makers of handcrafted natural soy products sold at Whole Foods stores throughout the mid-Atlantic, and founder of EatsPlace, a community commercial kitchen and marketplace with dining space to host pop-up restaurants and guest chef residencies in Petworth, she knows her food. She understands that food is more than ingredients and flavor profiles, but a way for bringing communities together and for people to share their stories and traditions. Indeed, her craft in born from a passion to breathe new life into family culinary tradition and share nutritious, artisanal foods. Below she shares her recipe for kimchee, an incredibly tasty superfood rich in antioxidants, essential vitamins and minerals, and live probiotics to aid digestion. To your health!
1 head napa cabbage (approximately 2 lbs)
½ cup sea salt
½ onion, thin sliced
¼ carrot, julienned
4 green onions (spring onions), cut into matchstick-size strips
2 tbsp minced garlic
1 tsp minced ginger
Chili, to taste (approximately ½ cup of red chilli powder if corsely
ground or 2 tablespoons if finely ground)
½ cup water
Quarter cabbage and place in a container. Sprinkle salt evenly
throughout cabbage. Use your hands to mix it in evenly. Cover and let
cabbage pickle for 3 hours. Toss and turn over and pickle for 3 more
hours. Add enough water to cover and pack into a crock, tamping down
to force air and water out of the cabbage.
Weigh down cabbage with a heavy plate so it is submerged in the brine.
Cover the entire crock with a cheesecloth to allow air circulation.
Leave the crock to ferment at room temperature (around 70 degrees).
The cabbage will start tasting tangy after a few days, and the taste
gets stronger as time passes. After a few days to a week, the cabbage
is done pickling and it’s time to make the kimchee seasoning.
In a mixing bowl, combine all the seasoning ingredients. Let the
seasonings stand for 10 minutes to allow the flavors to blend. With
your hands, spread the seasoning all over the cabbage — wear gloves
as the chilis will burn.
Ready to serve or tightly pack the kimchee in a jar and cover loosely
with cheesecloth. Store at room temperature for 24 hours for further
fermentation. Store covered in refrigerator for several weeks.