Description
Discover the authentic flavors of Spicy Fermented Korean Cabbage (Kimchi) with this easy-to-follow homemade recipe. Learn how to prepare and ferment this traditional Korean dish, perfect for enhancing meals or enjoying as a healthy snack.
Ingredients
1 medium 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)
1 tablespoon sugar
4 green onions, chopped
1 medium carrot, julienned
1 small daikon radish, julienned (optional)
2 tablespoons fish sauce (optional)
Instructions
- Prepare the cabbage by cutting it into bite-sized pieces.
- Dissolve sea salt in water and soak cabbage for 2 hours. Rinse and drain.
- Make a paste with ginger, garlic, red pepper flakes, sugar, and fish sauce (if using).
- Mix in green onions, carrot, and daikon radish with the paste.
- Pack the mixture into a jar, press down to remove air bubbles, leaving space at the top.
- Ferment at room temperature for 1-5 days, then refrigerate.
Notes
Adjust spice level by varying Korean red pepper flakes.
Ensure vegetables are fully submerged in brine during fermentation.
Taste periodically to achieve desired tanginess before refrigerating.
- Prep Time: 30 minutes
- Category: Side Dish, Fermented Foods
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: Makes about 1 quart jar of kimchi