Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings such as chili pepper, garlic, ginger, and salted seafood. It is known for its distinctive spicy and tangy flavor and is a staple in Korean cuisine, often served as a side dish or used in cooking other dishes.
Appliances and Special Utensils
- Large mixing bowls
- Knife
- Cutting board
- Colander
- Gloves (optional, for handling chili peppers)
- Large jar or airtight container
Ingredients
- 1 large napa cabbage (about 2 to 3 pounds)
- 1/4 cup sea salt or kosher salt
- Water (enough to cover the cabbage)
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 4-6 tablespoons Korean red pepper flakes (gochugaru)
- 4-5 green onions, chopped
- 1 medium carrot, julienned
- 1 daikon radish, julienned (optional)
- 2-3 tablespoons fish sauce or salted shrimp paste (saeujeot)
Instructions
- Prepare Cabbage: Cut the napa cabbage lengthwise into quarters and remove the core. Chop into 2-inch pieces. Place the cabbage pieces into a large bowl and sprinkle with salt, ensuring each piece is coated. Add enough water to cover the cabbage and let it sit for 1-2 hours, turning occasionally to ensure even salting.
- Rinse and Drain: After soaking, rinse the cabbage under cold water several times to remove excess salt. Drain in a colander for 15-20 minutes.
- Make Paste: In a small bowl, combine the grated ginger, minced garlic, sugar, soy sauce, and gochugaru to form a paste.
- Combine Vegetables: In a large bowl, mix the drained cabbage with the chopped green onions, julienned carrot, and daikon radish (if using).
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Mix Seasoning: Wearing gloves (optional), add the paste and fish sauce or salted shrimp paste to the vegetables. Massage the mixture thoroughly until the cabbage is well coated with the seasoning paste.
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Pack Kimchi: Pack the kimchi mixture tightly into a large jar or airtight container, pressing down to remove air pockets. Leave some space at the top as the kimchi will expand during fermentation.
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Ferment: Leave the jar at room temperature for 1-2 days to start the fermentation process. You may need to press down the kimchi to keep it submerged in its own juices.
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Store: After 1-2 days, taste the kimchi. If it has reached the desired level of fermentation, transfer it to the refrigerator. It will continue to ferment and develop flavors over time. Kimchi can be stored in the refrigerator for several weeks and up to a few months.
Enjoy your homemade kimchi as a flavorful side dish, in soups, or in various Korean recipes!