A-Green Oriental Market
About the Recipe
Kimchi is a quintessential Korean dish known for its bold, spicy, and tangy flavors. This traditional side dish is made from fermented vegetables, primarily Napa cabbage, and seasoned with Korean chili flakes, garlic, ginger, and fish sauce. Kimchi not only adds a flavorful punch to meals but also offers numerous health benefits due to its probiotic content. Whether enjoyed on its own, with rice, or as a part of various Korean recipes, kimchi is a staple in Korean cuisine.
Ingredients
1 medium Napa cabbage (about 2 to 3 pounds)
1/4 cup sea salt
Water (enough to cover cabbage)
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2-3 tablespoons water (or enough to make a paste)
4 tablespoons Korean red pepper flakes (gochugaru)
1 tablespoon fish sauce (optional, can be replaced with soy sauce for a vegetarian version)
1 teaspoon Korean shrimp paste (optional)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 green onions, trimmed and cut into 1-inch pieces
1 small Asian pear, peeled and cut into matchsticks (optional)
Preparation
Step 1
Cabbage Preparation:
Cut the cabbage in half lengthwise, then cut each half into quarters. Remove the cores and chop the leaves into bite-sized pieces.
Place the chopped cabbage in a large mixing bowl and sprinkle with salt. Use your hands to massage the salt into the cabbage until it starts to soften a bit. Then add water until the cabbage is covered.
Let the cabbage sit in the salted water for 1-2 hours, turning it every 30 minutes to ensure even brining.
Step 2
Making the Paste:
While the cabbage is salting, prepare the kimchi paste. Combine garlic, ginger, sugar, and 2-3 tablespoons of water in a small bowl to form a smooth paste.
Add the Korean red pepper flakes, adjusting the amount to preferred spiciness. Mix in the fish sauce and shrimp paste if using. Stir until well combined.
Step 3
Rinsing and Draining Cabbage:
After the cabbage has been salted, rinse it thoroughly under cold water 3 times. Ensure to shake off any excess water and let it drain in a colander for another 15-20 minutes.
Step 4
Mixing Vegetables and Paste:
Take the drained cabbage and transfer it back to the large mixing bowl. Add radish, green onions, and Asian pear if using.
Pour the prepared kimchi paste over the vegetables. Wearing gloves, use your hands to mix and massage the paste into the vegetables until they are thoroughly coated.
Step 5
Fermentation:
Pack the kimchi into a clean jar, pressing down on it as you go to eliminate air pockets and ensure the brine rises above the vegetables.
Leave at least an inch of space at the top. Seal the jar with the lid.
Initial Fermentation:
Allow the jar to sit at room temperature for 1-5 days. You may see bubbles inside the jar as the vegetables ferment.
Check daily, pressing down on the vegetables with a clean spoon to keep them submerged under the brine.
Step 6
Storage:
After the initial fermentation period, taste the kimchi. If it's fermented to your liking, refrigerate it. The refrigeration will slow down the fermentation process and the kimchi will continue to develop flavor. It’s best after another week or two in the refrigerator and can be stored for several months.