Kimchi (Korea)

 

Here's a simple recipe for making kimchi, a traditional Korean fermented cabbage dish:

Ingredients:

- 1 medium-sized Napa cabbage

- 1/4 cup sea salt

- 4 cups water

- 1 tablespoon grated ginger

- 4 cloves garlic, minced

- 2 tablespoons Korean red pepper flakes (gochugaru)

- 2 teaspoons granulated sugar

- 3 green onions, chopped

- 2 carrots, julienned

Instructions:

1.Cut the Napa cabbage lengthwise into quarters. Remove the core and cut the cabbage into bite-sized pieces.

2. In a large bowl, dissolve the sea salt in water. Add the cabbage pieces to the bowl, making sure they are fully submerged. Place a plate or a weight on top of the cabbage to keep it submerged. Let it sit for about 2 hours to draw out excess water.

3. While the cabbage is soaking, prepare the seasoning paste. In a small bowl, combine the grated ginger, minced garlic, Korean red pepper flakes, sugar, and chopped green onions. Mix well until everything is evenly combined.

4. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and transfer it to a large mixing bowl.

5. Add the seasoning paste to the cabbage. Put on some disposable gloves and mix everything together, ensuring that the cabbage is well coated with the paste. Add the julienned carrots and continue mixing until they are evenly distributed.

6. Pack the kimchi tightly into a clean glass jar, pressing it down firmly to remove any air bubbles. Leave about an inch of headspace at the top.

7. Seal the jar with a lid and let it sit at room temperature for 1-2 days to kickstart the fermentation process. During this time, you may notice some bubbling and fermentation odors.

8. After the initial fermentation, transfer the jar to the refrigerator to continue fermenting slowly. Allow it to ferment for at least 1 week before consuming. The longer it ferments, the stronger the flavor will become.

9. Once the kimchi is ready, you can enjoy it as a side dish or use it in various Korean recipes.

Remember, kimchi is a fermented food, so it will continue to develop in flavor over time. Make sure to check on it occasionally, burping the jar to release any built-up pressure. It can be stored in the refrigerator for several months.

Enjoy your homemade kimchi!