Okinawan Kimchi

Okinawans are renowned for good health and longevity. I created a fusion between Okinawa and Korea by spicing it up with chiles. These ingredients of Okinawan Kimchi (less the chile flakes) are staples on these southern Japanese islands. Introducing sea greens! Arame is like black angel hair pasta, and mild tasting. Sea greens are a key staple in the Okinawan diet. If you like the dark green wrappers (nori) in sushi, you will also like arame. Find at health-food stores or Asian markets.

This recipe makes 2 quarts.

– Recipe by Bill Hettig

Ingredients for Okinawan Kimchi:

• 1 small head of shredded Napa cabbage (approximately 1 Lb.).
• 3 cups of daikon radish, shredded or julienne slices.
• 1 cup of mung bean sprouts, rinsed (or mixed bean sprouts).
• 1 cup of scallions (2-3), sliced on the bias.
• 1 tablespoon of ginger, finely minced or grated.
• 1 teaspoon of turmeric powder.
• 1 tsp of pepper (pepper boosts turmeric’s potency).
• ¼ cup of arame sea greens, soaked for 10 minutes and rinsed.
• Optional: 2 tablespoons of kimchi chile flakes (gochugaru).  This will make it more like Korean Kimchi.
• 2 tablespoons of Celtic Sea Salt or other premium brand for the brine.

Directions for Okinawan Kimchi:

1. Prepare each vegetable as described above.
2. Mix all together in a large bowl.
3. Load into a clean 2 quart wide mouth jar, tamping down lightly until 2 inches from the jar lip.
4. Make a salt water brine solution. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
5. Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip.
6. Use some sort of weighty object to hold the Okinawan Kimchi under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
7. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until its snug.
8. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
9. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Okinawan Kimchi is sour enough for you. If it is not, just add a day and re-check.

Enjoy your Okinawan Kimchi!  For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!