Let it be known that there is a lot of minced garlic and ginger in kimchi. I like doing things the hard way so I minced everything by hand. A food processor would be perfect for this, but having garlicky smelling hands for the rest of the night was so much more appealing! Feel free to use a food processor when making kimchi. A mandolin would help too, for the julienned carrots.
If you don’t want your fridge to smell like kimchi, make sure you use some nice airtight containers. I used some glass jars from Ikea. I am happy to report that the fridge doesn’t smell like kimchi, but if you do have left over minced garlic, wrap it up in an airtight container as well or your fridge will smell like garlic. Which is what happened to me, naturally.
Once your massive mounds of garlic and ginger all minced up, mix all the ingredients into a super-red spicy slurry and toss with the napa cabbage and daikon you had overnight in the fridge. Give the vegetables a quick rinse before you combine them with the kimchi slurry.
Don’t forget to add your salted shrimp! The salted shrimp helps start the fermentation process. Somehow I forgot to mix it in and I had to re-toss and re-jar.
I had a quick taste and was pleasantly surprised. Spicy, but not in-your-face spicy, with a very fresh flavour. We’ll see how long the freshness lasts before the fermentation kicks in.