Ignite your taste buds with the vibrant flavors of homemade kimchi, a traditional Korean side dish bursting with the perfect balance of spicy, savory, and tangy notes. Befriend your gut with this crisp and refreshing accompaniment that will elevate any meal.
Cabbage Kimchi
Equipment
- Knife, cutting board
- Large bowl
- Plate
- Measuring cups/spoons
- Small bowl
- Colander
- Salad spinner (optional)
- Gloves
- 1-quart jar with lid
- Small bowl or plate
Ingredients
- 1 medium head napa cabbage 2lb.
- ¼ cup kosher salt
- Water
- 6 cloves garlic grated
- 1 teaspoon fresh ginger peeled and grated
- 1 teaspoon granulated sugar
- 2 tablespoons fish sauce
- 1 to 5 tablespoons Korean red pepper flakes gochugaru
- 8 ounces daikon radish peeled and cut into matchsticks
- 4 medium scallions trimmed and cut into 1-inch pieces
Instructions
- Cut cabbage in quarters lengthwise and remove the stems. Chiffonade, creating 2-inch strips of cabbage.
- Place the cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
- Rinse the cabbage under cold water 3 times, shaking off excess water with each rinse. Set aside to drain in a colander for 15 to 20 minutes or use a salad spinner to expedite the process.
- Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce. Stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy. Set aside until the cabbage is ready.
- Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
- Gently work the paste into the vegetables using your hands until they are thoroughly coated. Wear gloves to prevent staining your hands.
- Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
- Place a bowl or plate under the jar to help catch any overflow that may occur during fermenting. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days.
- Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. Taste, and when the kimchi tastes ripe enough for your liking - transfer the jar to the refrigerator.
- Store in the refrigerator for up to 2-3 months, always using a clean spoon to retrieve kimchi from the jar.