Simple Kimchi
The Story
A basic recipe for making kimchi at home. The fermentation process develops complex flavors and beneficial probiotics.
Ingredients
- Napa cabbage- 1 large
- Coarse sea salt- 1/2 cup
- For the paste: Gochugaru (Korean chili flakes)- 1/2 cup
- For the paste: Fish sauce- 1/4 cup
- For the paste: Garlic, minced- 10 cloves
- For the paste: Ginger, minced- 1 tbsp
- For the paste: Korean pear, grated- 1/2
- For the paste: Scallions, chopped- 5
Instructions
Cut the cabbage into quarters and then into 2-inch pieces. Salt the cabbage and let it sit for 2 hours, tossing every 30 minutes.
Rinse the cabbage thoroughly and drain well.
In a large bowl, mix all the paste ingredients together.
Add the cabbage to the paste and mix well, ensuring all the leaves are coated.
Pack the kimchi into a clean jar, pressing down to remove air bubbles.
Leave about an inch of space at the top.
Let the jar sit at room temperature for 1-3 days to ferment, then store it in the refrigerator.
It's ready to eat right away, but the flavor will develop over time.
Serving Suggestions
Serve as a side dish with rice, or use it in stews, fried rice, and pancakes.