- Stainless Steel Pot with Lid: Essential for fermentation to allow CO2 release and maintain anaerobic conditions, improving kimchi flavor.
- Mason Jars or Fermentation Crocks: Perfect for storing and fermenting kimchi, allowing controlled exposure to air when opened.
Cookware Set (Stainless Steel Pot with Lid)
- Wooden Spoon: Useful for stirring ingredients during the preparation phase of making kimchi and relish.
- Weighted Lid (Garlic Clove or Rock): Often placed on top of fermenting containers to keep brine levels high, ensuring proper anaerobic conditions.
- Fine Cheesecloth or Muslin Linen: For straining ingredients like garlic and ginger during preparation without losing small pieces.
- Silicone Spatula with Non-stick Coating: Ideal for scraping the sides of bowls during mixing, ensuring all ingredients are well incorporated.
- Digital Food Scale: Precise measurements can be crucial in kimchi making to ensure the right balance and proportions of spices and vegetables.
- High-Speed Blender or Food Processor with Chopping Blade: Used for chopping cabbage, garlic, ginger, and other ingredients uniformly.
- Kitchen Utensil Set (Forks, Spoons, etc.): For general preparation tasks during the kimchi-making process.
- Large Plastic Bowl with Lid: Useful for mixing marinated vegetables; some recipes might require a larger container due to fermentation size considerations.
- Fermentation Vessel (Glass or Food-Safe Plastic Container): Ideally, this would have a wide mouth and be food-grade, suitable for holding large batches of kimchi relish during fermentation.
3/4 cup chopped Napa cabbage kimchi
6 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
3 tablespoons chopped fresh chives
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons light agave syrup (nectar) or honey
1 1/2 tablespoons Sriracha
Fine sea salt and freshly ground black pepper
Ingredient info: Napa cabbage kimchi is available at Korean markets, some supermarkets, and milkimchi.com.
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