Pairs well with Homemade Kimchi
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Homemade Kimchi
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A traditional Korean fermented cabbage dish made with Napa cabbage, Korean chili flakes, fish sauce, and other fresh vegetables. This recipe takes about 6 days (150 hours) to ferment and develop its signature flavor.
06:00:00 total
Serves 6
medium
Sides / Appetizer
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Ingredients
- Napa cabbage - 2 lb (2 lb head, cut into segments)
- Salt - 1/4 cup (At least 1/4 cup for curing cabbage)
- Korean pear - 1 (1 whole, can substitute with regular pear)
- Garlic cloves - 6 cloves (6 cloves)
- Ginger - 2 inch piece (2 inch piece, peeled with a spoon)
- Fish sauce - 1/4 cup (1/4 cup, quality affects flavor)
- Korean chili flakes - 1/3 cup (1/3 cup, spicy)
- Carrots - watch the video to see (Added for crunch, quantity to preference)
- Spring onions - 1 bunch (1 bunch, chopped for crunch)
- Daikon radish - watch the video to see (Added for crunch, quantity to preference)
Instructions
- Prepare the cabbage: Cut the Napa cabbage into halves and then into 1-inch segments. Layer the cabbage with salt, using at least 1/4 cup, making sure to work the salt between the layers.
- Cure the cabbage: Let the salted cabbage cure for about 1 hour until it releases water.
- Rinse the cabbage: Rinse the cabbage thoroughly to remove all salt. Make sure no salt remains to avoid overly salty kimchi.
- Prepare the kimchi paste: Blend Korean pear, garlic, ginger, and fish sauce until smooth. Add Korean chili flakes and mix well to form a spicy paste.
- Mix vegetables and paste: Drain the cabbage well. Add carrots, spring onions, and daikon radish. Mix all with the kimchi paste thoroughly, preferably wearing gloves to protect sensitive skin.
- Pack and ferment: Pack the mixture tightly into a glass jar, pressing down to remove air bubbles. Keep in a cool, dark place to ferment for about 6 days (150 hours). Burp the jar daily to release gases and press down to remove air bubbles.
- Store: After fermentation, seal the jar and store in the refrigerator for up to 2 to 3 months.
