You’ll need napa cabbage, and you’ll add whatever you have at the moment that suits the need of making kimchi. That time I added peppers, bok choi and it turned out most important of all eggplant. I now fish for the eggplant whenever I open that kimchi jar.
So grab what you have, including about a half a head of salted and washed napa cabbage and add:
– about 1/3 cup of light (usukuchi) soy sauce
– just as much fish sauce
– a full bunch of green onion, with the stalks, minced the way you want
– julienned carrots and/or daikon radish
– around 1/3 cup of korean red pepper flakes or powder
– lots of ginger, I don’t measure; I just love the sting
– garlic, to taste (I also put a lot, it’s on par with ginger)
– 3 tbsp of sugar
– some korean red pepper paste if you have it on hand (for an extra hint of colour and fire in the mouth)
– 2 tsps shrimp preserved in brine
– eggplant, as much as you want
– red pepper, as much as you have
– bok choy (it adds both colour and crunch)
Put everything together so ingredients get to mix and enzymes do their thing on the counter for two-three days, then when you see the bubbles fuzz you can store it in the fridge and appreciate the goodness of as the kimchi ages.