Kimchi Recipe

Kimchi Preparation

1. 1

   Preparing the Cabbage

   Cut the Napa cabbage into quarters lengthwise and remove the core. Chop the quarters into bite-sized pieces. In a large bowl, dissolve 1 cup of coarse sea salt in 4 cups of water and add the chopped cabbage. Let it soak for 2 hours, turning occasionally.

2. 2

   Making the Kimchi Paste

   In a separate bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, and fish sauce to form a paste.

3. 3

   Mixing Ingredients

   After 2 hours, rinse the cabbage under cold water several times to remove excess salt. Drain well. In a large mixing bowl, combine the drained cabbage, kimchi paste, chopped green onions, julienned carrot, and chopped peanuts. Mix thoroughly using gloves to avoid irritation from the pepper flakes.

4. 4

   Fermentation

   Transfer the mixture to a clean glass jar, pressing down to eliminate air pockets. Leave some headspace at the top. Seal the jar and let it ferment at room temperature for 1-2 days, depending on your preference for fermentation. After 1-2 days, transfer to the refrigerator to slow down the fermentation.

5. 5

   Serving

   Let the kimchi sit in the refrigerator for at least a week before consuming for the best flavor. Serve as a side dish or condiment.