“Fermenting your own kimchi at home is a rewarding and deeply satisfying process. The transformation of humble cabbage and vegetables into a tangy, spicy, and umami-rich condiment is a testament to the wonders of fermentation. Each batch of kimchi you make will be unique, carrying the nuances of the ingredients you choose and the environment in which it’s made. As the kimchi ferments, it develops complex flavors and beneficial probiotics, making it not only a delicious addition to your meals but also a boost to your digestive health. Enjoy the versatility of kimchi in various dishes, from traditional Korean recipes to modern fusion cuisine”
Ingredients:
- 1 medium Napa cabbage (about 2 pounds)
- 1/4 cup sea salt
- Water
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon sugar
- 3 tablespoons Korean red pepper flakes (gochugaru)
- 2 tablespoons fish sauce (optional for vegan use soy sauce)
- 4 green onions, chopped
- 1 medium carrot, julienned
- 1 daikon radish, julienned
Instructions:
- Prepare the Cabbage:
- Cut the cabbage lengthwise into quarters and remove the core. Cut each quarter crosswise into 2-inch-wide strips.
- Place the cabbage in a large bowl and sprinkle with salt. Add enough water to cover the cabbage and let it soak for 1-2 hours, tossing occasionally.
- Make the Kimchi Paste:
- In a small bowl, mix the garlic, ginger, sugar, gochugaru, and fish sauce or soy sauce to form a paste.
- Combine Ingredients:
- Drain and rinse the cabbage under cold water. Squeeze out any excess water.
- In a large bowl, combine the cabbage, green onions, carrot, and daikon radish. Add the kimchi paste and mix thoroughly, ensuring the vegetables are well coated.
- Pack the Kimchi:
- Pack the kimchi mixture into a clean jar, pressing down to remove air bubbles. Leave about an inch of headspace at the top of the jar.
- Seal the jar with a lid and let it sit at room temperature for 1-5 days. Check daily, pressing down on the kimchi to keep it submerged in its liquid.
- Ferment and Store:
- Taste the kimchi after 1-2 days. When it reaches your desired level of fermentation, transfer the jar to the refrigerator.
- Kimchi can be eaten immediately but improves in flavor with time. It can be stored in the refrigerator for up to several months.
