Kimchi is a staple in Korean cuisine, made from fermented vegetables and a variety of seasonings. This traditional recipe offers a spicy, tangy, and savory flavor that is perfect as a side dish or an ingredient in other Korean dishes.
Preparation time
3h
Ingredients
8 Servings
- 1 carrot
- 1 daikon radish
- 50 ml fish sauce
- 5 garlic cloves
- 1 tbsp ginger
- 50 g Korean red chili pepper flakes
- 1 napa cabbage
- 4 scallions
- 100 g sea salt
- 1 tsp sugar
- 1000 ml water
Directions
Step 1
Cut the napa cabbage lengthwise into quarters and remove the core. Cut each quarter crosswise into 2-inch wide strips.
Step 2
Dissolve the sea salt in water and soak the cabbage in the salt water for 2 hours. Rinse and drain thoroughly.
Step 3
In a bowl, combine garlic, ginger, fish sauce, Korean red chili pepper flakes, and sugar to make the kimchi paste.
Step 4
Add the scallions, carrot, and daikon radish to the kimchi paste and mix well.
Step 5
Gently squeeze out excess water from the cabbage and add it to the kimchi paste. Mix thoroughly to ensure all the cabbage pieces are coated with the paste.
Step 6
Pack the kimchi into a jar or airtight container, pressing down to remove air bubbles. Leave some space at the top as the cabbage will expand during fermentation.
Step 7
Leave the jar at room temperature for 1-2 days to kickstart fermentation. Then, store it in the refrigerator. It will continue to ferment and develop flavor over time.