Kimchi Trio Recipe

Preparation Directions

1. 1

   Prepare the Vegetables

   Cut the Napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces. In a large bowl, dissolve the salt in water and soak the cabbage for 2 hours, turning occasionally.

2. 2

   Make the Kimchi Paste

   In a food processor, blend garlic, ginger, fish sauce, and gochugaru until a paste forms. Adjust the spice level by adding more gochugaru if desired.

3. 3

   Combine Ingredients

   After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt. Drain well. In a large mixing bowl, combine the cabbage, radishes, carrots, green onions, and the kimchi paste. Mix well, ensuring the vegetables are evenly coated.

4. 4

   Fermentation

   Pack the mixture tightly into a clean jar or fermentation container, leaving some space at the top. Seal the jar and leave it at room temperature for 1-5 days to ferment. Check daily and press down the vegetables if necessary.

5. 5

   Refrigerate

   Once fermented to your liking, transfer the kimchi to the refrigerator. It can be eaten immediately, but the flavors will deepen over time.