How to Make Kimchi
Ingredients:
- 1 medium napa cabbage (about 2 kg)
- 1/4 cup sea salt
- 1 liter water
- 1 cup Korean radish, julienned
- 4 green onions, chopped
- 1/4 cup Korean chili powder (gochugaru)
- 3 tablespoons fish sauce
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon sugar
Instructions:
- Prepare the Cabbage:
- Cut the cabbage into quarters and remove the core. Chop into bite-sized pieces.
- Dissolve the salt in water and soak the cabbage for 2 hours, tossing occasionally. Rinse thoroughly and drain.
- Make the Paste:
- In a bowl, mix chili powder, fish sauce, garlic, ginger, sugar, and 2 tablespoons of water to form a paste.
- Combine Ingredients:
- Mix the drained cabbage, radish, and green onions in a large bowl. Add the paste and massage it thoroughly into the vegetables (use gloves).
- Fermentation:
- Pack the mixture tightly into a clean jar, leaving space at the top for expansion.
- Seal and leave at room temperature for 1-2 days, then refrigerate.
Kimchi is ready to eat in a week and can be stored for months! Adjust spice levels to taste.