Kimchi is a traditional Korean side dish made from fermented vegetables, primarily napa cabbage and Korean radishes, with a variety of seasonings. It's known for its spicy, tangy flavor and is often enjoyed with rice or as an ingredient in various Korean dishes.
Preparation time
2h
Ingredients
8 Servings
- 1 carrot
- 50 ml fish sauce
- 10 garlic cloves
- 20 grams ginger
- 6 green onions
- 1 Korean radish
- 100 grams Korean red pepper flakes
- 1 head napa cabbage
- 100 grams sea salt
- 10 grams sugar
- 1 liter water
Directions
Step 1
Cut the napa cabbage into quarters and remove the core. Chop into bite-sized pieces.
Step 2
Dissolve the sea salt in the water and soak the cabbage pieces in the saltwater for 2 hours. Rinse and drain well.
Step 3
Peel and julienne the Korean radish and carrot. Slice the green onions into 1-inch pieces.
Step 4
In a large bowl, combine the garlic cloves, ginger, Korean red pepper flakes, fish sauce, and sugar to make the kimchi paste.
Step 5
Add the drained cabbage, radish, carrot, and green onions to the bowl with the kimchi paste. Mix thoroughly to ensure all the vegetables are coated.
Step 6
Pack the kimchi mixture tightly into a clean jar, pressing down to remove air bubbles. Leave some space at the top for fermentation gases.
Step 7
Let the jar sit at room temperature for 1-2 days to ferment, then refrigerate. Kimchi can be eaten fresh or after further fermentation.