Potted Meats & Kimchi Recipe

Cook the Meats

In a large pot, combine the pork shoulder, beef chuck, and bacon. Add water, bay leaves, black peppercorns, salt, thyme, diced onion, and minced garlic.

Simmer

Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for about 2 hours, or until the meats are tender.

Shred the Meats

Once cooked, remove the meats from the pot and let them cool slightly. Shred the meats using two forks.

Store

Return the shredded meats to the pot, stir to combine, and let cool. Transfer the mixture to jars or containers for storage.

Prepare the Cabbage

Cut the napa cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces. In a large bowl, dissolve sea salt in 4 cups of water and soak the cabbage pieces for 2 hours.

Rinse and Drain

After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.

Make the Kimchi Paste

In a bowl, combine minced garlic, grated ginger, Korean red pepper flakes (gochugaru), and fish sauce to create a paste.

Mix the Ingredients

In a large mixing bowl, add the drained cabbage, julienned radish, chopped green onions, and the kimchi paste. Mix well using gloves to avoid irritation from the pepper flakes.

Ferment the Kimchi

Pack the kimchi mixture into a clean jar, pressing down to remove air pockets. Leave about an inch of headspace at the top. Seal the jar and let it ferment at room temperature for 1-5 days, depending on the desired tanginess.