Kimchi
Dive into the rich, spicy world of Kimchi, the quintessential Korean side dish that's now a global culinary phenomenon. With its captivating blend of taste and texture, this recipe is neither for the faint of heart nor the lazy Sunday cook.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 kg Napa Cabbage
- 100 g Salt (adjust to taste)
- 1.5 litre Water
- 1 tbsp Ginger (grated)
- 4 cloves Garlic (minced)
- 2 tbsp Fish Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Korean Red Pepper Flakes
- 2 tsp Sugar
- 4 Green Onions (chopped)
- 1 Carrot (julienned)
Instructions
- 1
Cut the Napa cabbage in half lengthwise, then into quarters. Remove the core.
- 2
Cut each quarter crosswise into bite-sized pieces.
- 3
Dissolve the sea salt in 1.5 litre water in a large bowl.
- 4
Place the cabbage pieces in the salted water, making sure they're fully submerged.
- 5
Place a plate on top to weigh down the cabbage, and let it soak for 1-2 hours, tossing occasionally.
- 6
Rinse the cabbage thoroughly under cold water to remove excess salt.
- 7
Drain the cabbage in a colander for about 30 minutes to remove excess water.
- 8
In a bowl, combine the grated ginger, minced garlic, fish sauce, soy sauce, Korean red pepper flakes, and granulated sugar. Mix well to form a paste.
- 9
In a large mixing bowl, combine the drained cabbage, kimchi paste, chopped green onions, and julienned carrot.
- 10
Put on disposable gloves and massage the paste into the cabbage leaves, making sure they're well coated.
- 11
Pack the kimchi mixture tightly into clean glass jars, pressing down as you go.
- 12
Leave about 1 inch of space at the top to allow for expansion.
- 13
Loosely cover the jars and let them ferment at room temperature for 6 hours to 2 days, depending on your desired level of fermentation. Check daily and press down the kimchi if it releases any liquid.
- 14
Once the kimchi reaches your desired level of fermentation, seal the jars and refrigerate to slow down the fermentation process.
- 15
Kimchi is best after a few days of refrigeration but can be consumed immediately.
- 16
Enjoy your homemade kimchi as a side dish, in stir-fries, soups, or any way you like!