Kheedim Oh founded Mama O’s Premium Kimchi as a way to quench a starved appetite for his Mother’s kimchi and, most importantly, to share his family’s delicious and healthy recipe with others. He shared this story with us at Cook Out NYC on Governors Island.
Serves 2 | Cook Time 2-6 Hours
1 Head of Napa Cabbage
Hot Pepper Flakes to Taste
6 Cloves of Garlic, Grated
1 Teaspoon of Ginger, Grated
¼ Cup of Salt
1 Teaspoon of Sugar
3 tablespoons Lime Juice (Mama O's ingredient)
1. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2 - inch - wide strips.
2. Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let it stand for 1 to 2 hours.
3. Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
4. Combine the garlic, ginger, sugar, and 3 tablespoons of lime juice in a small bowl and mix to form a smooth paste. Mix in the hot pepper flakes.
5. Gently squeeze any remaining water from the cabbage and return it to the bowl. Using your hands, gently work the paste into the cabbage until they are thoroughly coated.
6. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with a lid.
7. Allow the jar stand at room temperature for 1 to 5 days.
8. Check the kimchi once a day, pressing down on the cabbage with a clean finger or spoon to keep them submerged under the brine.
9. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. Let it rest in the refrigerator for another week or 2 for best results.