Kimchi

Kimchi is a traditional Korean dish made of fermented vegetables, typically cabbage or radish, that is both healthy and delicious. Here’s a simple kimchi recipe you can try at home:

Ingredients of Kimchi

• 1 head of Napa cabbage (about 2 pounds)
• 1/2 cup of sea salt
• 6-8 cloves of garlic, minced
• 1 small onion, chopped
• 1-inch piece of ginger, grated
• 3 tablespoons of Korean chilli flakes (gochugaru)
• 1 tablespoon of sugar
• 3 green onions, sliced into 1-inch pieces
• 1 carrot, julienned
• 1/4 cup of fish sauce
• 2 tablespoons of salted shrimp (saeujeot)
• 1/4 cup of water

How to Make Kimchi

1. Cut the cabbage into quarters and remove the core. Cut the cabbage into 2-inch pieces.
2. In a large bowl, dissolve the sea salt in 4 cups of cold water. Add the cabbage and toss to coat. Let the cabbage sit for 2 hours, turning it occasionally.
3. After 2 hours, rinse the cabbage under cold water and drain well.
4. In a separate bowl, combine the garlic, onion, ginger, Korean chilli flakes, sugar, green onions, and carrot. Mix well.
5. Add the fish sauce and salted shrimp to the vegetable mixture and mix well.
6. Add the cabbage to the vegetable mixture and mix well, making sure the cabbage is coated with the seasoning.
7. Pack the kimchi into a clean glass jar and press it down firmly. Pour in the 1/4 cup of water to create a brine that covers the kimchi.
8. Loosely screw on the lid and let the jar sit at room temperature for 1-5 days, depending on your preference. The longer the kimchi ferments, the tangier it will become. Taste the kimchi daily to check its flavour and fermentation progress.
9. Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator. The kimchi will keep in the refrigerator for several weeks.

Enjoy your homemade kimchi as a side dish or use it in various Korean recipes!