So, you want to make kimchi at home? Fantastic decision! There’s something truly special about transforming simple ingredients into a complex, gut-friendly masterpiece. Don’t worry if you’ve never fermented anything in your life. Here’s a step-by-step guide to help you out.
Ingredients:
- 1 large Napa cabbage (about 2 pounds)
- 1/4 cup sea salt or kosher salt
- Water (enough to cover the cabbage)
For the Paste:
- 1 tablespoon grated garlic (about 5-6 cloves)
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 2-3 tablespoons water
- 2 tablespoons fish sauce (optional for vegetarians, can be replaced with soy sauce)
- 1-5 tablespoons Korean red pepper flakes (gochugaru) depending on your spice preference
- 1 daikon radish, peeled and cut into matchsticks
- 4 green onions, trimmed and cut into 1-inch pieces
Instructions:
- Halve a Napa cabbage lengthwise, then quarter it, removing hard stems. Salt the leaves liberally, submerge in water, and weigh down with a plate for 1-2 hours. Rinse thrice and drain.
- Mix garlic, ginger, sugar, water, fish or soy sauce, and gochugaru, creating a paste Incorporate daikon radish and green onions.
- Squeeze the cabbage dry, and mix with the paste, ensuring coverage for even fermentation.
- Transfer to an airtight jar, making sure that all the vegetables are submerged but leaving an inch of space at the top.
- Ferment at room temperature for 1-5 days, then refrigerate.
- Enjoy fresh or aged, alone or in dishes.
