Moms spicy cucumber kimchee –Hey fam! Today, we’re diving into a classic dish that’s full of flavor and history—Kimchi! This fermented delight is not only good for your taste buds but also packed with all sorts of health benefits. Now, let’s get into it!
Recipe Kimchi
Check out this vibrant and gorgeous image of some homemade kimchi. It’s not just eye candy, y’all. This stuff is a staple in many kitchens and brings the heat in more ways than one!
Ingredients:
- 1 head napa cabbage
- 1/2 cup sea salt
- 4 cups water
- 1/2 cup Korean red chili pepper flakes (gochugaru)
- 1 tablespoons sugar
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 3 green onions, chopped
- 1 carrot, julienned
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
Instructions:
- Start by cutting the napa cabbage into quarters, lengthwise. Rinse the cabbage under cold water, then sprinkle salt layers between the leaves.
- Combine 4 cups of water with the salted cabbage in a large bowl, and let it soak for about 2 hours. Don’t forget to turn it occasionally, so all the leaves get that salty goodness.
- While the cabbage is soaking, let’s whip up that spicy kimchi paste. In a small bowl, mix together the gochugaru, sugar, minced ginger, minced garlic, fish sauce, and a little water until it forms a thick paste.
- Once the cabbage is nice and wilted, rinse it with cold water to remove excess salt. Drain well and let it sit for a bit.
- Now, in a large bowl, combine the cabbage, green onions, carrots, and the spicy paste. Get in there with your hands (make sure to wear gloves if you don’t want to feel the burn), and mix everything together until the cabbage is well coated.
- Pack that kimchi tightly into a clean jar or airtight container, leaving some space at the top, as it will expand as it ferments.
- Let it sit at room temperature for about 1-2 days to ferment, then transfer it to the fridge. It’s best enjoyed after a week, when all those flavors have had time to mingle!
There you have it! Homemade kimchi that’s bursting with umami and spice. Serve it as a side, mix it into your fried rice, or just eat it straight outta the jar. Enjoy, y’all!