Description
A delicious and traditional recipe for kimchi that captures the essence of Korean cuisine with vibrant flavors and simple ingredients.
Ingredients
- 1 Medium Head Napa Cabbage
- 1/4 cup Iodine-free Sea Salt or Kosher Salt
- Water (Distilled or filtered)
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru)
- 8 oz Korean Radish or Daikon Radish
- 4 Medium Scallions (Cut into 1-inch pieces)
Instructions
- Begin with preparing and salting the cabbage. Cut the napa cabbage into quarters, sprinkle with salt, and let it rest for 1 to 2 hours in a colander.
- Rinse and drain the salted cabbage thoroughly, ensuring you remove excess salt.
- In a mixing bowl, create the kimchi paste by combining grated garlic, grated ginger, granulated sugar, fish sauce or salted shrimp paste, and gochugaru. Adjust spice to taste, ensuring the paste suits your palate.
- Slice the Korean or daikon radish into thin strips. Add the radish and scallions to the bowl, ensuring an even distribution of flavors.
- Combine everything delicately, allowing the ingredients to blend harmoniously.
- Pack the mixture tightly into a clean jar, leaving some space at the top for the kimchi to expand as it ferments.
- Seal the jar and leave it to ferment at room temperature for 1 to 5 days, based on your flavor preference. Check daily, tasting a small amount to judge the fermentation level.
- Once ready, move your kimchi to the refrigerator for long-term storage.
Notes
Fermentation times can vary based on temperature. Taste during the fermentation to find your ideal flavor.
