Making Kimchi

Ingredients

• about 1 lb swiss chard
• 5 large cloves garlic cloves (minced)
• 1 tbsp fresh ginger (minced)
• 3 tbsp red chili powder
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp sugar
• 1 tsp soy sauce
• 1 tbsp sesame oil

Instructions

1. 1

   Rinse off the swiss chard and separate the leaves and stems. Roughly chop all of it into small pieces.

2. 2

   Mince the garlic cloves and ginger. In a large bowl, combine the chopped chard, minced garlic, minced ginger, red chili powder, paprika, salt, sugar, soy sauce, and sesame oil. Massage everything together with your hands like you would sauerkraut, working until the chard releases its liquid. Use gloves if desired.

3. 3

   Pack the kimchi into jars leaving at least 1-inch of headspace. Fit lids loosely to the jars.

4. 4

   Leave the jars in a spot on your counter out of direct sunlight for 4–5 days. Remove the lids at least once per day to allow trapped gases to escape and stir the kimchi so the same leaves aren't always sitting on top.

5. 5

   Taste the kimchi every day or so. When you like the flavor, move it to the refrigerator to slow down fermentation.

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