Description
Make your own homemade fermented kimchi with this simple recipe. Kimchi is a traditional Korean side dish packed with flavor and probiotics.
Ingredients
- 1 large napa cabbage (about 2 lbs)
- 1/4 cup sea salt
- 4 cups water
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- 1 tbsp sugar
- 3 tbsp Korean red pepper flakes (gochugaru)
- 4 green onions, chopped
- 1 daikon radish, julienned
- 1 carrot, julienned
Instructions
- Cut the cabbage into quarters and remove the core.
- Dissolve salt in water to make brine. Soak cabbage in brine for 2 hours.
- Rinse cabbage and drain well.
- Mix ginger, garlic, sugar, and red pepper flakes to make paste.
- Combine paste with vegetables.
- Spread mixture between cabbage leaves.
- Pack kimchi tightly into clean jar.
- Leave at room temperature for 1-2 days.
- Store in refrigerator for up to 1 month.
Notes
- Use gloves when handling red pepper flakes.
- Burp the jar daily to release gases.
- Taste improves with longer fermentation.
- Keep kimchi submerged in liquid.
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean