Delicious Kimchi
A vibrant, spicy, and probiotic-packed fermented vegetable side dish.
Ingredients
- 1 medium head napa cabbage (about 2 lbs)
- 1/4 cup sea salt
- 1 Tbsp. grated garlic (5-6 cloves)
- 1 tsp. grated fresh ginger
- 1 tsp. granulated sugar
- 2 Tbsp. fish sauce (or salted shrimp paste)
- 1-5 Tbsp. Korean red pepper flakes (gochugaru)
- 8 oz Korean radish/daikon, cut into matchsticks
- 4 medium scallions, trimmed and chopped
Instructions
- Salt: Cut cabbage into quarters, remove core, slice into 2-inch strips. Sprinkle with salt, massage until soft. Cover with water, weigh down with a plate, and let stand for 1-2 hours.
- Rinse: Rinse cabbage 3 times under cold water, drain for 15-20 mins.
- Paste: Mix garlic, ginger, sugar, fish sauce, and gochugaru into a smooth paste.
- Mix: Squeeze excess water from cabbage and mix with the spice paste, radish, and scallions.
- Pack: Pack into a 1-quart jar, press down to release brine, ensuring vegetables are submerged. Leave 1 inch of headspace.
- Ferment: Ferment at room temperature for 1-5 days. Check daily, keeping vegetables submerged.
- Store: Transfer to the refrigerator when kimchi tastes to your liking. Best after 1-2 weeks.