Napa Cabbage Kimchi

Kayo Lackey / OPB

Ingredients (Makes a half gallon of Napa cabbage kimchi): 1 1/2 heads Napa cabbage, 1/2 lb. daikon radish, 1/2 cup of Korean chili powder, 1/4 small onion, 2 stalks of scallions, 10 garlic cloves, 1 teaspoon of ginger, 1/2 Korean pear (optional), 1 tbsp. of fish sauce (optional), 1 tsp. of sugar, 1/2 cup of sea salt

Kayo Lackey / OPB

Cut the root off of the Napa cabbage head. Then cut the cabbage in half lengthwise, then crosswise into 2 1/2-inch pieces.

Kayo Lackey / OPB

Rinse the cut Napa cabbage with cold water.

Kayo Lackey / OPB

Place the Napa cabbage in a large bowl and sprinkle with salt. Toss with your hands until the cabbage is thoroughly coated. Let it sit at room temperature for around 5-6 hours.

Kayo Lackey / OPB

Drain the cabbage in a colander and rinse with cold water. Gently squeeze out any excess liquid and transfer to another bowl.

Kayo Lackey / OPB

Mince onion.

Kayo Lackey / OPB

Mince garlic.

Kayo Lackey / OPB

Mince ginger.

Kayo Lackey / OPB

Cut Korean pear into 1-inch squares, about 1/4-inch thick. (optional)

Kayo Lackey / OPB

Cut daikon radish into 1-inch squares, about 1/4-inch thick.

Kayo Lackey / OPB

Cut scallion into 1 1/2-inch pieces.

Kayo Lackey / OPB

Place the onion, garlic, ginger, Korean pear, daikon radish, Korean chili powder, fish sauce and sugar in a bowl and mix thoroughly.

Kayo Lackey / OPB

Add the mixture to the cabbage.

Kayo Lackey / OPB

Mix evenly and thoroughly with your hands.

Kayo Lackey / OPB

Mix in the scallion last.

Kayo Lackey / OPB

Pack the cabbage into the jar and push down until the brine levels rise.

Kayo Lackey / OPB

Seal the jar with a tight-fitting lid. Let it sit at room temperature, away from direct sunlight. Fermentation time varies. (Chong generally recommends 2-3 days at room temperature.) Try sampling in regular intervals until you like the taste. Then store in the refrigerator.

“It was kind of spontaneous,” says Matt Choi, describing how he and his mother, Chong Choi, started their own kimchi company.

“My mom and I would go to the Farmers Market at PSU on Saturday and stroll through. I had just graduated from college and was working a suit-and-tie job. My mom had the idea that she wanted to start a kimchi company.”

John Kin / OPB

Matt & Chong Choi of Choi’s Kimchi Company

“Kimchi is a generic name for a traditional fermented pickled vegetable with a variety of seasonings,” explains Matt. Some common types of kimchi include Napa cabbage, daikon radish, and cucumber seasoned with garlic, red pepper or red chili pepper flakes.

When she was growing up in Korea, Chong used to help her mother make kimchi.

“It was a no-brainer — I thought that we had an advantage because she makes the best kimchi around,” says Matt.

In March 2011, Matt and Chong started Choi’s Kimchi Company. Appropriately, they introduced their first products at the site that inspired them: the Portland Farmers Market at PSU. Since then, their business has expanded and their products are available in many stores including Whole Foods, Uwajimaya, Zupan’s and others.

John Kin / OPB

Choi’s Kimchi Company offers a variety of kimchi including Napa cabbage, daikon radish and more.

Chong uses her mother’s recipe, which was popular among friends, family and neighbors, to create the products sold by Choi’s Kimchi Company. “Now, a lot of people like my kimchi,” says Chong. “I am proud of Matt and myself. I am so happy.” (Check out our slideshow above to see how Chong makes kimchi with Napa cabbage.)

According to Matt, kimchi’s taste becomes more sour, a little tangy and softer the longer it ferments. The Chois had their kimchi tested in a microbiology lab and were told that their kimchi should last up to a year in the fridge. ??

Many people ask Matt if it is common for kimchi to bubble or pop.

“The kimchi you have in your hands is fermenting and it’s in an active state,” says Matt. “Kimchi is very much alive … so that’s what makes kimchi so great. So it’s okay — don’t be afraid of your jar of kimchi.”

This story originally appeared on Oregon Public Broadcasting.