Kosher Salt Recipe
Easy Weekend Kimchi
How long: 10 minutes (active prep), 1.5 to 3 days (fermenting)
Yield: 4 16 oz. glass jars
This is one of those recipes that almost makes itself. A little patience, good salt, Korean chili powder (a non-negotiable you’ll find many uses for later), and you’ve got a Mak kimchi. Mak kimchi is a quick form of kimchi from the Korean word for “carelessly” or “roughly.” This fast-track version is worth the small wait, but we get if you want to it right out of the jar once it’s ready. Download recipe as PDF.
Why Kosher?
- Textured
- Flat
- Flakey
Fun to salt with—and equally intriguing to the tastebuds—kosher salt is considered by chefs to be more than a salt, but a fundamental ingredient and avenue for flavor. Its flat, airy flakes adhere to foods easily to bring out the best in most any dish. Let’s cook.
Featuring Kosher Salt
Ingredients
1 head of Napa cabbage, cored and roughly chopped
4 carrots, cut into thin strips
1 daikon, cut into medallions
Stray vegetables, such as carrot tops and greens (optional)
2 Tbsp Morton® Coarse Kosher Salt
2 quarts (8 cups) water
For the kimchi paste:
Skip cutting and pulse ingredients in a food processor.
1/2 cup Korean red chili powder (gochugaru)
2 tsp fresh ginger root, minced
3 garlic cloves, minced
4 green onions, roughly chopped
1 tsp pear puree or 1 tsp sweetener
2–3 Tbsp fish sauce (omit for vegan recipe)
½ cup water, plus more as needed
Steps
Cut veggies and place in a large glass bowl. You may need two bowls.
Cover veggies with Morton® Coarse Kosher Salt and water (brining liquid). Stir and leave for 2 hours or up to half a day at room temp, out of direct sunlight. Drain after 2+ hours and set aside.
Mix kimchi paste ingredients in a bowl or food processor.
Work kimchi paste into the veggie mix using hands or tongs until leaves are fully coated.
Pack kimchi firmly into glass jars. Rinse out the kimchi paste bowl/food processor with a bit of water and pour into jars.
Close lids, leaving slightly loose and let jars sit 24 hours at room temp out of direct sunlight. After 24 hours, stir kimchi with chopsticks or a knife. Top off with more brining liquid if kimchi looks dry. Repeat process of stirring and topping off with brining liquid for up to 3 days.
After 24+ hours, seal lids and keep kimchi in the fridge to enjoy.
Pssst: Some Tips
- Kimchi will bubble up slightly as it brews. If liquid pours over, leave a stain-resistant plate underneath jars.
- Stir into noodle soups and stews, especially during cold season for a natural probiotic source.