DAY 1: Here are the instructions for Day 1, in their natural Twitter state. You’ll probably need to zoom in a bit in order to make them legible. I’m happy to answer any questions.
Important change: I’m sorry to do this, but I’ve had something come up on Sunday and I need to shuffle the times below so that Day 1 of kimchi making is on Friday, and then Day 2 is on Saturday. Sorry for any confusion.
I was thinking it’d be fun to make something in an interactive, real-time way, and it occurred to me to try doing it over Twitter. Kimchi seemed like an obvious contender, since it’s a fun, relatively easy thing to make, yet one that I know a lot of people haven’t tried for themselves. Also, my own supply has been getting low, and it’s time to replenish.
So here’s here’s the plan: I’m going to put my shopping list below, then this weekend, we’ll convene at the times listed—on Twitter—and I’ll show you how I make my vegetarian (vegan, in fact) napa cabbage kimchi. It’s an uncomplicated two-day process, and I’ll take you through the step-by-step instructions and post some photos. Does that sound fun? I should have thought to do this in November, on kim-jang day, when in Korea it’s the tradition to convene and stock up on kimchi for the subsequent year. Alas, I lacked the foresight then, and now I lack the patience to wait 8 months.
Some of the ingredients—well, really just the pepper powder, and maybe the daikon radish depending on where you live—might be tricky to track down. This is why I’m announcing Veggie Kimchi Weekend now, in case you need to schedule a trip to your local Chinatown or your local Korean grocery. The idea is that we can all do it at the same time, and chime in with questions and observations, but I’ll also post the recipe next week when we’ve completed the project. And then we’ll all have kimchi to eat in a few weeks! If you want to participate, just use the hashtag #veggiekimchiweekend, and feel free to Tweet at me, @LukasVolger.
- Kosher salt
- 1 head Napa Cabbage (2 to 3 pounds)
- 1/4 cup flour
- 5 firm garlic cloves
- 2-inch piece ginger (about 1-1/2 ounces)
- 1 diakon radish (about 1-1/2 pounds)
- 1 or 2 carrots (about 12 ounces)
- 6 scallions
- 1 bunch chives
- Korean red pepper powder (go-choo-ga-ru—try to find one that doesn’t include salt)
You’ll also need:
- 3 or 4 clean jars that have lids. I use old mustard, jam, and antipasta jars that I’ve cleaned really well so that they smell neutral. Each one should have 1-1/2 to 2 cups capacity.
- A nice big, wide mixing bowl
- Day 1: Friday, March 16th, 7:00 PM, Eastern Standard Time (about 30 minutes)
- Day 2: Sunday, March 18th, 1:00 PM, Eastern Standard Time (45 to 60 minutes)
Let me know if you have any questions. Hope to see you there, out in Twitter land.