Kimchi korean fermented spicy cabbage –Hey everyone! I’m super excited to share my journey into the world of homemade kimchi! After days of searching for the perfect recipe, I finally made my first official batch of this delicious, fermented goodness. Let me tell you, it was totally worth the effort!
Behold My First Kimchi!
Just look at how vibrant and enticing this kimchi turned out! The best part? It’s packed with flavor and health benefits!
Ingredients You’ll Need
Gather these ingredients to create your own batch of kimchi:
- 1 medium napa cabbage
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic (about 5 cloves)
- 2 tablespoons sugar
- 3 tablespoons Korean red pepper flakes (gochugaru), adjust to taste
- 3 green onions, chopped
- 1 medium carrot, julienned
- 1 daikon radish, julienned (optional)
- 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
Instructions to Make Your Kimchi
Follow these steps to create your delicious kimchi:
- Start by cutting the napa cabbage lengthwise into quarters and removing the core. Then, chop each quarter into bite-sized pieces.
- In a big bowl, dissolve the sea salt in water, then add the cabbage pieces, ensuring they are submerged. Let them soak for about 2 hours, tossing occasionally.
- While the cabbage is soaking, combine the grated ginger, minced garlic, sugar, gochugaru, fish sauce, and 1/2 cup of water in a bowl to create your kimchi paste.
- After 2 hours, rinse the cabbage under cold water a few times to wash out the salt. Drain well and add it to the kimchi paste.
- Mix the cabbage with the paste thoroughly, using your hands (wear kitchen gloves if you like) to ensure every piece is well-coated.
- Once everything is mixed, add in the green onions, carrot, and daikon radish if using. Mix again to combine!
- Packing the kimchi tightly into a clean jar, leave about an inch of space at the top. Close the jar tightly and let it ferment at room temperature for 1-2 days, depending on your taste preference. Just remember to check it daily!
- After fermenting, move your kimchi to the refrigerator. It can last for several weeks (if it lasts that long) and will continue to develop flavor as it sits.
Enjoy your homemade kimchi as a side dish, in tacos, or even in a stir-fry! It’s a fantastic way to add a little spice to your meals. Can’t wait to hear how yours turns out!