John's Kimchi

John is the Founder and CEO of StickerGiant

John-is-the-Founder-and-CEO-of-StickerGiant-Cookbook-2020

John would like to appreciate Ari Weinzweig, the founder of Zingermans Deli in Ann Arbor, MI for teaching both him and Bill Flagg about organizational energy, and how appreciative organizations are better places to work and usually more successful businesses. These lessons learned almost 15 years ago have been so important toward making StickerGiant a good company to work for. Learn more about ZingTrain & creating good organizational energy.

 

 

Apple-Icon-for-StickerGiant-Cookbook  Ingredients

2 whole medium Napa Cabbages

1 ½ cup water

2 tablespoons sea salt

1 sweet apple, cut julienne style

¼ white onion, sliced

1 red bell pepper, sliced

1 centimeters of ginger, grated

2 cloves of garlic, chopped

3 stalks green onions, sliced 2 centimeters thick

2 tablespoons gochugaru (Korean chili flakes)

 

Onion-Icon-for-StickerGiant-Cookbook  Directions

Combine water and salt together. Wash the cabbage leaves and cut into squares that are 2 x 2 centimeters big. Combine cabbage with salted water in a bowl. 

Place a clean bowl on top of the kimchi, followed by weight. Cover and leave it overnight in the refrigerator. 

Sterilize a glass bottle, and cover it in boiling water. Air-dry it on a rack. 

Squeeze the cabbage to remove excess water, saving some liquid if needed. 

Add the rest of the ingredients into the cabbage and massage well with your fingers. 

Transfer the kimchi into the jar and press down to remove air bubbles. 

If required, pour some of the reserved liquid into the jar, just enough to cover the kimchi. Leave about 2 centimeters of space for fermentation to take place. 

Leave it in a cool area overnight. The next day, release the cover for about 5 minutes. After that, leave it to ferment for another 24 to 36 hours. 

The maximum shelf life for your new kimchi is 1 to 2 months. 

 

 

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