Spicy Kimchi Recipe

Preparation and Fermentation

1. 1

   Prepare the Cabbage

   Cut the Napa cabbage lengthwise into quarters and remove the core. Chop into bite-sized pieces. Rinse the cabbage pieces under cold water and drain well.

2. 2

   Salt the Cabbage

   In a large bowl, dissolve salt in 4 cups of water. Add the cabbage pieces and soak for 1-2 hours, turning occasionally until the cabbage is wilted.

3. 3

   Make the Kimchi Paste

   In a food processor, blend garlic, ginger, fish sauce, sugar, and Korean red pepper flakes until it forms a smooth paste.

4. 4

   Mix the Vegetables

   After the cabbage has soaked, drain and rinse it under cold water to remove excess salt. In a large mixing bowl, combine the cabbage, chopped radish, and green onions. Add the kimchi paste and mix thoroughly with your hands (wear gloves!) until all the vegetables are coated.

5. 5

   Pack and Ferment

   Pack the kimchi mixture tightly into a clean glass jar or container, leaving some space at the top for expansion during fermentation. Seal the jar and leave it at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily.

6. 6

   Refrigerate

   Once fermented to your liking, move the kimchi to the refrigerator. It can be enjoyed immediately but will taste better after a few days.