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Okinawan Kimchi

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Okinawans are renowned for good health and longevity. I created a fusion between Okinawa and Korea by spicing it up with chiles. These ingredients of Okinawan Kimchi (less the chile flakes) are staples on these southern Japanese islands. Introducing sea greens! Arame is like black angel hair pasta, and mild tasting. Sea greens are a key staple in the Okinawan diet. If you like the dark green wrappers (nori) in sushi, you will also like arame. Find at health-food stores or Asian markets.

Prep Time: 45 mins
 Jar Size: 2 quart/1.8L

Ingredients

Plan on about 12 loose cups of ingredients and about 2 pounds total of vegetables

  • 1 small head Napa cabbage (approx 1 Lb.) shredded *
  • 3 cups daikon radish, shredded or julienne slices
  • 1 cup mung bean sprouts, rinsed, (or mixed bean sprouts)
  • 1 cup scallions (2-3), sliced on the bias
  • 1 TBS. ginger, finely minced or grated
  • 1 tsp. turmeric powder
  • 1 tsp pepper (pepper boosts turmeric’s potency)
  • ¼ cup arame sea greens, soaked for 10 minutes, rinsed
  • Optional: 2 TBS. kimchi chile flakes (gochugaru) - purchase on our website or local Asian market. Makes this more like Korean kimchi.
  • Brine: 4 cups spring water + 2 TBS. Celtic Sea Salt® or other premium brand

Fermentation Instructions

  1. Prepare each vegetable as described above
  2. Mix all together in a large bowl
  3. Load into a clean 2 quart wide mouth jar, tamping down lightly until 2 inches from jar lip.
  4. Make brine by dissolving salt in water (TIP: pour room temperature water & salt into another jar, secure lid and shake vigorously).
  5. Pour brine over vegetables; gently wiggle jar to release all air bubbles. Continue filling until approximately ½ inch below the lip of the jar.
  6. Press brine overflow cup into jar until just level with jar rim. (TIP: you may want to do this with jar in your sink as some brine should spill over).
  7. Allow cup to float and clean off veggie/seasoning debris from jar rim to ensure good seal.
  8. Twist on Perfect Pickler® lid until just hand snug.
  9. Pour tap water into airlock to the max line and gently twist into lid.
  10. Place in cool location (68-74 degrees) and wait patiently for 4 days!

* As a faster alternative, supermarkets are now offering ready-to-use bags of cabbage. Choose an Asian mix that includes Napa cabbage.


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