Homemade Kimchi
A vibrant and flavorful traditional Korean dish, packed with probiotics and bold flavors.
- Prep Time: 30 minutes
- Cook Time: 4320 minutes
- Total Time: 4320 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
- Diet: Vegan
Ingredients
- 1 large napa cabbage
- 1 cup water
- ½ cup sea salt
- 8 cloves garlic, minced
- 1-inch ginger, minced
- ¼ cup Korean chili paste (gochujang) or chili flakes (gochugaru)
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar
- 1 medium daikon radish, julienned
- 3 green onions, chopped
- 1 medium carrot, julienned
- Mustard greens or other leafy greens (optional)
- Additional spices (optional)
Instructions
- Cut the napa cabbage into quarters and remove the core. Rinse and drain, then soak in a large bowl with water and sea salt for about 2 hours.
- Combine the minced garlic, ginger, gochujang or gochugaru, fish sauce, and sugar in a bowl. Mix until you have a thick paste.
- While the cabbage is brining, julienne the daikon radish and carrot, and chop the green onions.
- After 2 hours, rinse the brined cabbage under cold water and drain thoroughly. Mix the kimchi paste with the cabbage, daikon, carrot, and green onions.
- Transfer the mixture into a clean, airtight jar or fermentation container. Press down firmly to eliminate air pockets.
- Seal the jar and leave it to ferment at room temperature for 1-3 days, tasting daily until it reaches your preferred flavor.
Notes
Store in the fridge where it will continue to ferment slowly. It can last for several weeks.
Find it online: https://www.tastyhomeplate.com/20-best-korean-side-dishes/