Kim Chi Recipe
Spicy fermented vegetables, a great side dish.
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Ingredients
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Vegetables and Seasonings
Method
Preparation and Fermentation
- 1
Prepare the Cabbage
Cut the Napa cabbage in half lengthwise and then into quarters. Rinse under cold water and sprinkle salt between the leaves. Place in a large bowl and let it sit for 2 hours, turning occasionally.
- 2
Prepare the Vegetables
While the cabbage is salting, julienne the Korean radish and carrots. Chop the green onions. Set aside.
- 3
Make the Spice Paste
In a blender or food processor, combine garlic, ginger, gochugaru, fish sauce, and sugar. Blend until you have a smooth paste.
- 4
Combine Ingredients
Once the cabbage has softened, rinse it thoroughly to remove excess salt and drain well. In a large mixing bowl, combine the cabbage, radish, carrots, green onions, and spice paste. Mix well using your hands (wear gloves) until all vegetables are coated.
- 5
- 6
Ferment
Seal the jar and leave it at room temperature for 1-5 days, depending on your preferred level of fermentation. Check daily and release any gas buildup.
- 7
Refrigerate
Once fermented to your liking, store the kimchi in the refrigerator. It can be eaten immediately but tastes better after a few days.
