If you’re a fan of Korean food, then you would definitely be familiar with kimchi. Usually, Korean families will have their own way of making kimchi, and the recipe would be passed down from generation to generation. With this recipe below, you can try making it on your own!
- 1 medium head napa cabbage (approx. 2 pounds)
- 8 oz of Korean radish or daikon radish, cut into long sticks
- 4 medium scallions, cut into 1-inch pieces
- 1 tablespoon of garlic (approx 6 cloves), grated
- 1 teaspoon of grated fresh ginger, peeled
- 1/4 cup of iodine-free sea salt or kosher salt
- 1 teaspoon of granulated sugar
- Distilled or filtered water
- 2 tablespoons of fish sauce or salted shrimp paste,
- 3 tablespoons of Gochugaru (Korean red pepper flakes)
- Cut the cabbage into quarters and remove them from the cores. Ideally, you want 2-inch-wide strips of cabbages.
- Place the cabbage in a large bowl and using your hands, massage kosher salt into the cabbage until it starts to wilt. Add water until it covers the cabbage. Put a plate on top of the cabbage to weigh it and let it sit for 1 to 2 hours.
- Rinse the cabbage using cold water for 3 rounds before draining it.
- Using the bowl you used for salting, drain any excess water and add the garlic, ginger, sugar, and fish sauce, shrimp paste and stir until well combined.
- Add in the Gochugaru and set aside. Add more Gochugaru if you prefer your kimchi to be spicy
- To make the kimchi, squeeze any remaining water from the cabbage, then add the cabbage radish and scallions to the spice paste and mix thoroughly using your hand. Make sure to rub the paste into every side of the vegetables gently. If you have sensitive skin, make sure to use gloves.
- Pack the kimchi into a jar and press it down until the brine (the liquid) rises to cover the vegetables. Leaving at least 1 inch of space at the top and seal the jar.
- Let the kimchi ferment for 1 to 5 days at a cool, dry place in room temperature and out of direct sunlight. Place a bowl underneath the jar to catch excess water and check the kimchi each day. Note that bubbles might form inside the jar while it is fermenting.
- Serve it with a bowl of rice or eat it as it is.
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