Kimchi

Kimchi is a traditional Korean dish made from fermented vegetables, most commonly cabbage and radishes. It is known for its vibrant flavors, spicy kick, and probiotic benefits. While there are many variations of kimchi, the following recipe will guide you in making a classic cabbage kimchi:

Ingredients:

• 1 medium-sized Napa cabbage (about 2 pounds or 900g)
• 1/4 cup (60g) sea salt
• 4 cups (960ml) water
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 tablespoon fish sauce (optional, for umami flavor)
• 1 tablespoon soy sauce
• 1 tablespoon Korean red pepper flakes (gochugaru)
• 2 teaspoons granulated sugar
• 4 green onions, chopped
• 1 medium-sized carrot, julienned

Instructions:

1. Prepare the cabbage: Cut the cabbage in half lengthwise, then chop it into 2-inch (5cm) pieces. Rinse the cabbage under cold water to remove any dirt. Set aside.
2. Salt the cabbage: In a large mixing bowl, dissolve the sea salt in the water. Place the cabbage pieces into the saltwater, ensuring they are fully submerged. Place a heavy plate or bowl on top of the cabbage to keep it submerged. Let it sit for 2 hours to allow the salt to draw out excess moisture from the cabbage.
3. Rinse and drain the cabbage: After 2 hours, rinse the cabbage under cold water to remove the excess salt. Drain the cabbage well, squeezing gently to remove any excess water. Place the cabbage in a large mixing bowl.
4. Prepare the kimchi paste: In a separate bowl, combine the grated ginger, minced garlic, fish sauce (if using), soy sauce, Korean red pepper flakes, and sugar. Mix well until the ingredients form a paste-like consistency.
5. Combine the cabbage and paste: Add the chopped green onions and julienned carrot to the cabbage. Pour the kimchi paste over the vegetables. Use your hands or gloves to massage the paste into the cabbage and coat all the vegetables thoroughly.
6. Ferment the kimchi: Transfer the kimchi mixture into a clean glass jar or fermentation container, pressing it down firmly to remove any air pockets. Leave some space at the top as the kimchi may expand during fermentation. Close the lid or cover the container with a clean cloth.
7. Ferment the kimchi: Place the jar or container in a cool, dark place for fermentation. The optimal temperature for kimchi fermentation is around 68-72°F (20-22°C). Allow the kimchi to ferment for 2 to 5 days, depending on your preference. Check the kimchi daily and press it down with a clean spoon to keep it submerged in its liquid.
8. Refrigerate and enjoy: Once the kimchi has reached your desired level of fermentation, transfer it to the refrigerator. The cold temperature will slow down the fermentation process. Kimchi can be enjoyed immediately but develops more complex flavors over time. It can be stored in the refrigerator for several weeks.