Ingredients
Main Ingredients
- 1 medium Napa cabbage
- 1 cup sea Salt
- 4 cups Water
Seasoning Paste
- 1 tablespoon grated Ginger
- 1 tablespoon minced Garlic
- 1 tablespoon Sugar
- 2 tablespoons fish sauce (or soy sauce for a vegan version) Fish sauce
- 2 tablespoons Korean red pepper flakes (gochugaru) (adjust to taste) Korean red pepper flakes
- 1 teaspoon (optional) Sesame seeds
- 2 (chopped) Green onions
Additional Vegetables (Optional)
- 1 medium daikon radish (julienned) Radish
- (julienned) carrots
Directions
Kimchi is not only a flavorful side dish but also a staple in Korean cuisine, often served with rice and other main dishes. It is celebrated for its numerous health benefits, including being rich in probiotics, vitamins, and antioxidants, contributing to improved digestion and overall health. Its unique taste and nutritional value make it a popular choice among many food enthusiasts worldwide.
Servings for Kimchi
Servings: Typically, this kimchi recipe serves 4 to 6 people as a side dish.
Serving Suggestions:
– Serve alongside rice and main dishes.
– Use as a topping for tacos, burgers, or salads.
– Incorporate into soups or stews for added flavor.
Steps
1 Done | Prepare the Cabbage- Cut the napa cabbage in half lengthwise, then into quarters. - Dissolve 1 cup of sea salt in 4 cups of water and soak the cabbage in this brine for 2-6 hours, turning occasionally until the leaves are wilted. |
2 Done | Make the Seasoning PasteIn a bowl, mix together the grated ginger, minced garlic, sugar, fish sauce, and Korean red pepper flakes to create a paste. |
3 Done | Rinse and Drain the CabbageAfter soaking, rinse the cabbage under cold water to remove excess salt and drain well. |
4 Done | Mix Everything Together- In a large bowl, combine the drained cabbage, optional julienned radish, carrots, and the seasoning paste. - Use your hands (wear gloves to protect your skin from the spice) to mix everything thoroughly, ensuring that the paste coats all the vegetables. |
5 Done | Pack into JarsPack the kimchi mixture tightly into clean glass jars, leaving some space at the top for fermentation gases to escape. |
6 Done | FermentLeave the jars at room temperature for 1-5 days, depending on your preference for fermentation. Check daily for taste and to release gases if needed. |
7 Done | RefrigerateOnce fermented to your liking, transfer the jars to the refrigerator. The kimchi will continue to ferment slowly and develop more flavor over time. |
8 Done | Tips- Storage: Kimchi can last for several months in the refrigerator. -Serving Suggestions: Serve as a side dish, in fried rice, or as a topping on various dishes. Enjoy your homemade kimchi! It's not just delicious but also a great source of probiotics. |
