Ingredients
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1 Napa Cabbageabout 2 pounds
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1 Large Daikon Radishjulienned
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4-5 Green Onionschopped
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6 Cloves Garlicminced
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1 Small Piece Gingergrated
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3 tbsp GochugaruKorean chili pepper powder
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2 tbsp Fish Sauceor soy sauce for a vegan option
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1 tbsp Sugar
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1 tbsp Salt
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1 Cup Water
Description
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.
