Kimchee Recipe
Traditional fermented vegetables
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Ingredients
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Vegetables
Seasoning
Method
Preparation
- 1
Prepare the Napa Cabbage
Cut the Napa cabbage into quarters and remove the core. Slice the quarters into bite-sized pieces.
- 2
Brine the Cabbage
In a large bowl, combine the cut Napa cabbage and salt. Toss to coat the cabbage evenly. Let it sit for 1-2 hours, turning occasionally, until the cabbage has wilted and released water.
Vegetable Preparation
- 3
Prepare the Vegetables
While the cabbage is brining, peel and julienne the carrots and daikon radish. Chop the green onions into small pieces.
Seasoning
- 4
Make the Kimchi Paste
In a food processor, combine garlic cloves, ginger, gochugaru, fish sauce, and sugar. Blend until a smooth paste is formed.
Mixing
- 5
Combine Ingredients
Once the cabbage has wilted, rinse it under cold water to remove excess salt and drain well. In a large mixing bowl, combine the cabbage, carrots, daikon, green onions, and the kimchi paste. Mix thoroughly, using your hands (wear gloves) to ensure even coating.
Fermentation
- 6
Pack the Kimchi
Transfer the kimchi mixture into a clean, airtight jar or container, pressing it down to eliminate air pockets. Leave some space at the top for expansion during fermentation.
- 7
Ferment the Kimchi
Seal the jar and let it sit at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily and push down the mixture if necessary to keep it submerged in its liquid.
- 8
Store in Refrigerator
Once fermented to your liking, transfer the kimchi to the refrigerator to slow down fermentation. It can be enjoyed immediately, but flavors will deepen over time.
