Description
A simple and flavorful homemade kimchi recipe that brings a taste of Korea to your kitchen with robust flavors and health benefits.
Ingredients
- 1 Medium Head Napa Cabbage
- 1/4 cup Iodine-free Sea Salt or Kosher Salt
- Water (Distilled or filtered)
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru)
- 8 oz Korean Radish or Daikon Radish, sliced into thin strips
- 4 Medium Scallions, cut into 1-inch pieces
Instructions
- Cut the napa cabbage lengthwise into quarters, then chop it into bite-sized pieces.
- In a large bowl, dissolve the sea salt in enough water to fully submerge the cabbage. Let it soak for about 60 to 120 minutes, tossing occasionally until wilted and softened.
- Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well in a colander and let it sit for about 10 minutes.
- Mix together grated garlic, ginger, sugar, fish sauce or shrimp paste, and Korean red pepper flakes in a medium bowl.
- In a large mixing bowl, combine the drained cabbage, radish strips, scallions, and kimchi paste. Mix thoroughly until the cabbage is well-coated.
- Transfer the kimchi into a clean glass jar, pressing down to eliminate air pockets. Leave 1-2 inches of space at the top.
- Cover the jar loosely with a lid and let it ferment at room temperature for 1 to 5 days, checking daily. Once desired tanginess is achieved, transfer to the refrigerator.
Notes
Use high-quality gochugaru for the best flavor and feel free to adjust the spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: Korean