Kimchi

Kimchi is a traditional Korean fermented dish made primarily from napa cabbage, radish, scallions, garlic, ginger, and Korean chili pepper powder. It’s known for its tangy, spicy, and umami-rich flavor profile. 

This homemade kimchi is a flavorful addition to meals and can be enjoyed as a side dish, in sandwiches, or as a topping for rice and noodles. Adjust the spice level and fermentation time to suit your taste preferences.

Here’s the recipe for Spicy, and Umami Kimchi;

Directions:

• Cut the napa cabbage into quarters and remove the core. 
• Slice the cabbage into bite-sized pieces and place them in a large bowl.
• Sprinkle salt over the cabbage and massage it gently to wilt the leaves. 
• Let the cabbage sit for 1-2 hours, then rinse and drain thoroughly.
• Mix the Korean chili pepper powder, fish sauce, sugar, garlic, ginger, and water to create a paste in a separate bowl.
• Add the julienned radish and chopped scallions to the paste and mix well.
• Coat the cabbage leaves with the spicy paste mixture, making sure to coat each piece evenly.
• Pack the Kimchi tightly into a clean glass jar, pressing down to remove any air bubbles. Leave some space at the top.
• Seal the jar and let it ferment at room temperature for 1-2 days, then transfer it to the refrigerator.
• Place the jar in the refrigerator and allow the kimchi to ferment for 3-4 days before consuming. It will continue to develop flavor over time.