Kimchi

Experience the vibrant flavors of Korea with homemade kimchi, a tangy and spicy fermented dish made from Napa cabbage, garlic, and gochugaru. Enjoy it as a zesty side at dinner or a unique addition to your brunch spread.

• 1 head Napa cabbage
• 1/4 cup sea salt
• 4 cups water
• 1 cup Korean red pepper flakes (gochugaru)
• 1 tbsp fish sauce
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 4 scallions finely chopped

Method

1. 1

   Dissolve the sea salt in the water to create a brine solution.

2. 2

   Submerge the quartered Napa cabbage in the brine and let it soak for 2 hours, turning occasionally.

3. 3

   After 2 hours, rinse the cabbage under cold water to remove excess salt and drain well.

4. 4

   In a mixing bowl, combine the Korean red pepper flakes, fish sauce, minced garlic, grated ginger, and chopped scallions to form a paste.

5. 5

   Using gloves, coat each piece of cabbage thoroughly with the pepper paste, ensuring it's well distributed.

6. 6

   Pack the coated cabbage into a clean jar, pressing down to remove air pockets.

7. 7

   Cover the jar loosely and let it ferment at room temperature for 1-2 days, depending on the desired level of fermentation.

8. 8

   Once fermented, store the kimchi in the refrigerator for up to several weeks to enhance the flavor.