Kimchi (12 Oz) Recipe
Experience the bold and tangy flavors of our homemade Kimchi, crafted from the finest fermented vegetables. This 12 oz serving bursts with a perfect balance of spicy and savory notes, making it the ideal side dish to elevate any meal. Packed with probiotics and nutrients, it's not just delicious—it's good for you too! Dive into this traditional Korean delight and enjoy the crunch of fresh ingredients in every bite.
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Ingredients
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Vegetables and Seasonings
Method
Preparation Steps
- 1
Prepare the Cabbage
Cut the Napa cabbage into quarters lengthwise and remove the core. Chop into bite-sized pieces. In a large bowl, dissolve sea salt in water and submerge the cabbage in the saltwater solution. Let it soak for 2 hours, turning occasionally.
- 2
Make the Spice Paste
In a separate bowl, combine Korean red pepper flakes, minced garlic, minced ginger, fish sauce, and sugar. Mix well to form a paste.
- 3
Prepare Vegetables
After soaking, rinse the cabbage under cold water several times to remove excess salt. Drain thoroughly. Add in the chopped green onions and julienned carrots.
- 4
Combine Ingredients
Add the spice paste to the drained cabbage and vegetables. Using gloves, mix everything together until the cabbage and vegetables are evenly coated with the paste.
- 5
Fermentation
Transfer the mixture into a clean glass jar, pressing down to pack tightly and remove any air pockets. Leave some space at the top as the kimchi will expand as it ferments. Seal the jar and let it ferment at room temperature for 2-5 days, depending on the desired level of fermentation, before transferring it to the refrigerator.
