Description
A simple and delicious kimchi recipe that infuses your kitchen with flavors and engages the whole family.
Ingredients
- 1 medium head of napa cabbage
- 1/4 cup of iodine-free sea salt or kosher salt
- Distilled or filtered water
- 1 tablespoon of grated garlic
- 1 teaspoon of grated fresh ginger
- 1 teaspoon of granulated sugar
- 2 tablespoons of fish sauce or salted shrimp paste
- 1 to 5 tablespoons of Korean red pepper flakes (gochugaru)
- 8 ounces of Korean radish or daikon radish
- 4 medium scallions (cut into 1-inch pieces)
Instructions
- Cut the napa cabbage into quarters and sprinkle it with salt. Let it sit in a colander for 1 to 2 hours.
- Rinse and drain the salted cabbage thoroughly.
- In a mixing bowl, combine grated garlic, grated ginger, granulated sugar, fish sauce or salted shrimp paste, and gochugaru to create a paste. Adjust the spice level to suit your taste.
- Slice the Korean or daikon radish into thin strips and add them to the bowl with scallions.
- Mix everything gently to combine the ingredients, ensuring even distribution of flavors.
- Pack the mixture tightly into a clean jar, leaving space at the top for fermentation.
- Seal the jar and let it ferment at room temperature for 1 to 5 days, tasting daily to check the flavor.
- Once ready, store the kimchi in the refrigerator.
Notes
Start with one tablespoon of gochugaru for milder kimchi, and feel free to experiment with additional ingredients like carrots or other vegetables.