Here's a traditional recipe for making Kimchi at home:
# Ingredients:
- **1 medium Napa cabbage (about 2-3 pounds)
- **1/4 cup sea salt or kosher salt
- **1 tablespoon sugar
- **1 tablespoon grated ginger
- **4-5 cloves garlic, minced
- **2-3 tablespoons gochugaru (Korean red pepper flakes)
- **4-5 green onions, chopped
- **1 small carrot, julienned (optional)
- **1 small daikon radish, julienned (optional)
- **1-2 tablespoons fish sauce (optional for non-vegetarian version)
### Instructions:
1. **Prepare the Cabbage:
- Cut the cabbage lengthwise into quarters, then cut out the core from each quarter.
- Chop the cabbage into bite-sized pieces and place them in a large bowl.
- Sprinkle the salt over the cabbage, and using your hands, toss and rub the salt into the cabbage until it's evenly distributed.
- Add enough water to the bowl to cover the cabbage. Let it soak for about 2 hours, tossing occasionally. The cabbage will soften and reduce in volume.
2. **Rinse and Drain:
- After 2 hours, drain the cabbage and rinse it thoroughly under cold water to remove excess salt. Squeeze out any remaining water and set aside.
3. **Make the Kimchi Paste:
- In a small bowl, combine the minced garlic, grated ginger, sugar, and gochugaru. Adjust the amount of gochugaru based on your preferred spice level.
- If using, add the fish sauce to the mixture.
- Stir to create a paste.
4. **Mix the Vegetables:
- In a large bowl, combine the drained cabbage, chopped green onions, and julienned carrot and radish (if using).
- Add the kimchi paste to the vegetables. Wearing gloves (to protect your hands from the spice), massage the paste into the vegetables until they are evenly coated.
5. **Pack the Kimchi:**
- Pack the kimchi mixture tightly into a clean, airtight jar or container, leaving about an inch of space at the top to allow for expansion as it ferments.
- Press down to remove any air pockets and ensure the cabbage is submerged in its juices.
6. **Fermentation:**
- Leave the jar at room temperature for 1-2 days to ferment. You may see bubbles and the kimchi will develop a tangy smell as it ferments.
- Taste the kimchi after 1-2 days. If it has reached your desired level of fermentation, move the jar to the refrigerator to slow down the fermentation process.
7. **Enjoy:**
- Kimchi can be eaten immediately, but it will continue to develop flavor over time. It’s best enjoyed after about a week in the refrigerator.
### Tips:
- Use a clean utensil every time you take some kimchi from the jar to avoid contamination.
- The longer kimchi ferments, the stronger and tangier it will become. Adjust the fermentation time based on your taste preference.
Enjoy your homemade kimchi!🫕