Spicy Korean Kimchi

local_grocery_store Ingredients

• 1 large head Napa cabbage, cored and cut into bite-sized pieces
• 1/4 cup Kosher salt
• 4 cups Water
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Korean red pepper flakes (gochugaru)
• 2 tablespoons Fish sauce
• 1 tablespoon Sugar
• 4 Green onions, sliced
• 2 Carrots, julienned
• 4 Radishes, thinly sliced

restaurant_menu Method

1. 1.In a large bowl, dissolve the kosher salt in water to make a brine.
2. 2.Add the Napa cabbage to the brine and let it soak for 2 hours, flipping the cabbage halfway through.
3. 3.Meanwhile, in a small bowl, mix together the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar to make a paste.
4. 4.After 2 hours, drain the cabbage and rinse it under cold water to remove excess salt.
5. 5.Squeeze out any excess water from the cabbage and transfer it to a clean bowl.
6. 6.Add the paste to the cabbage and mix well, making sure every piece is coated.
7. 7.Add the sliced green onions, julienned carrots, and thinly sliced radishes to the bowl and mix everything together.
8. 8.Transfer the kimchi to a clean jar or airtight container, pressing it down to remove any air bubbles.
9. 9.Cover the jar loosely and let the kimchi ferment at room temperature for 1 to 2 days.
10. 10.After fermenting, refrigerate the kimchi to slow down the fermentation process.
11. 11.Enjoy your homemade spicy Korean kimchi as a side dish, in stir-fries, or even on top of burgers!

lightbulb_outline Tips

• chevron_rightFor extra heat, add more Korean red pepper flakes.
• chevron_rightFeel free to customize your kimchi by adding other vegetables like daikon radishes or cucumbers.
• chevron_rightThe longer you let the kimchi ferment, the tangier it will become.
• chevron_rightUse clean utensils when serving kimchi to prevent contamination.
• chevron_rightStore your kimchi in the refrigerator to keep it fresh for longer.