To be honest, I couldn’t stand kimchi the very first time I tried it. I thought it was way too sour to enjoy and I wasn’t really digging fermented stuff. A few years later, however, I found a super tasty version at a Korean BBQ place in Philly. Now with this recipe I’m taking it one step further. Making your own kimchi is great, it gives you the ability to adjust the sour and spice levels, plus you can pretty much add your favorite vegetables.
Some recipes use fish sauce, but that can be replaced by some soy sauce and salt. Once you’ve tried making your own kimchi, you’ll realize just how easy it is! I used a mix of ramps (my favorite spring vegetable, but use scallions if you can’t find ramps), napa cabbage and baby bok choy. And feel free to experiment with the greens you have, as long as it adds to about a pound of greens. Other vegetables like radishes, cucumber, carrots, kale, mustard greens or Swiss chard can also be used.
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Roughly chop your vegetables.
In a bowl, toss together cabbage, bok choy, ramps and remaining ingredients.
Evenly fill containers with mixture, then seal and keep at room temperature for 2-3 days, then store in fridge.
Kimchi with Ramps, Cabbage and Bok Choy
Clean and roughly chop the ramps, cabbage and bok choy. In a large bowl, combine all of the ingredients and mix together until well combined.
Evenly fill a half gallon or two quart jars with greens mixture and let sit at room temperature for 2-3 days, taste testing how sour you prefer the kimchi. While the greens sit, give the jars a shake or stir so the greens at the top will transfer to the bottom of the jar. Place jars in the fridge once the taste is to your liking and in about a week the kimchi is ready. You will know when the greens will smell a bit sour.
Total Time: 15 minutes, plus 2-3 days for fermentation
Yield: 4-6 servings
