Primary Batch of Kim Chee
1 jumbo daicon, 1 large carrot
pattern scraping the daicon instead of rough chop
also adding carrots same scrape
one pack of already julienned green onions
peeler doesnt go all the way through, use leftover scraps for second smaller batch
2/3 tbsp salt massage in to mix
left for 30 minutes
squeezed all the water out to bottom, save the water somewhere else
MAKING THE PASTE cuisinart garlic - 20 cloves (not wimpy) ginger - 2/5 inch long, 1 inch wide yellow onion - 1/2 normal onion gojucharu - 1/4 cup organic cane sugar - 1/4 cup gf tamari - 2 tbsp 2 tbsp leftover veg brine
grind for half a minute, check consistency tasty
massage all of the paste in with the veggies
transfer to pickling container pressed down until liquid just bubbled out and leave hole open for 24 to 48 hours to prevent pressure build up
then plug it after day or two
Misfit batch
have leftover chopped daicon, added garlic stems, carrots
1/3 tbsp salt, massage in leave for 30 minutes
small batch paste 12 cloves garlic 1 inch ginger chunk 1/4 yellow onion 1 tbsp soy sauce 2 tbls brine water 3 tbls red pepper flake 2 tbls sugar
massage together repeat the boxing