Delicious Kimchi Recipe

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

1. 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.
2. Rinse: Rinse cabbage 3 times under cold water, drain for 15-20 mins.
3. Paste: Mix garlic, ginger, sugar, fish sauce, and gochugaru into a smooth paste.
4. Mix: Squeeze excess water from cabbage and mix with the spice paste, radish, and scallions.
5. Pack: Pack into a 1-quart jar, press down to release brine, ensuring vegetables are submerged. Leave 1 inch of headspace.
6. Ferment: Ferment at room temperature for 1-5 days. Check daily, keeping vegetables submerged.
7. Store: Transfer to the refrigerator when kimchi tastes to your liking. Best after 1-2 weeks.