Fermented Kimchi Recipe
In this guide, we'll delve into the history of kimchi, explore its traditional roots, and equip you with the skills to create your own batch of this culinary masterpiece.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Mixing spoon
- Glass jars with lids for fermentation
Ingredients
- Napa cabbage
- Korean radish
- Green onions
- Garlic cloves
- Ginger
- Korean red pepper flakes (Gochugaru)
- Fish sauce
- Soy sauce
- Sugar
- Sea salt
Instructions
- Prepare Vegetables:Cut the Napa cabbage and Korean radish into bite-sized pieces.Slice the green onions, mince garlic, and finely chop ginger.
- Create Seasoning Paste:In a large mixing bowl, combine Korean red pepper flakes, fish sauce, soy sauce, sugar, minced garlic, and chopped ginger.
- Mix and Massage:Add the vegetables to the seasoning paste, wearing gloves.Massage the paste thoroughly into the vegetables, ensuring an even coating.
- Pack into Jars:Pack the seasoned vegetables tightly into sterilized glass jars, leaving some space at the top.
- Fermentation:Seal the jars and place them in a cool, dark place for 3 to 5 days, depending on your desired level of fermentation.
- Enjoy:Once fermented, refrigerate the kimchi. It's ready to be enjoyed as a side dish, in salads, or even in cooked dishes.