ingredients:
1 medium head Napa cabbage (about 2 pounds)โจ1/4 cup kosher salt (or iodine-free sea salt)โจWater (preferably distilled or filtered)โจ8 ounces daikon radish (or Korean radish, peeled and cut into matchsticks)โจ4 medium scallions (trimmed and cut into 1-inch pieces)โจSeasoning:โจ1 tablespoon garlic (grated, about 5-6 cloves)โจ1 teaspoon fresh ginger (grated)โจ1 teaspoon granulated sugarโจ2 tablespoons salted shrimp paste (or fish sauce, or 3 tablespoons water)โจ5 tablespoons Korean red pepper flakes (gochugaru)โจInstructions:
how to cook step by step
Prepare the Cabbage:โจCut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.โจPlace the cabbage in a large bowl and sprinkle with salt. Toss to combine, then add enough water to cover the cabbage. Place a plate on top and weigh it down with something heavy. Let it stand for 1-2 hours.โจRinse and Drain:โจRinse the cabbage under cold water 3 times to remove the salt. Drain in a colander for 15-20 minutes.โจMake the Paste:โจCombine the garlic, ginger, sugar, and shrimp paste (or fish sauce) in a small bowl. Mix well to form a paste.โจCombine and Mix:โจIn a large bowl, combine the drained cabbage, radish, and scallions. Add the seasoning paste and gochugaru. Mix thoroughly with your hands (wear gloves to avoid staining and irritation) until the vegetables are evenly coated.โจPack and Ferment:โจPack the kimchi into a clean, airtight jar or container, pressing down to remove air bubbles. Leave some space at the top for expansion.โจLet the kimchi ferment at room temperature for 1-5 days, depending on your preference for sourness. Check daily and press down the vegetables to keep them submerged in the brine.โจStore:โจOnce fermented to your liking, store the kimchi in the refrigerator. It will continue to ferment slowly and develop more flavor over time.โจEnjoy your homemade kimchi!