Kimchi
Ingredients
- 1 medium-sized napa cabbage
- ΒΌ cup sea salt
- 2 tbsps. grated ginger
- 2 cloves minced garlic
- 2 tbsps. fish sauce,
- 1 tbsp. sugar
- 1 tbsp. Korean red pepper flakes
- 2 green onions, chopped
- 1 carrot, julienned
Instructions
- Start by cutting the cabbage into quarters lengthwise and removing the core. Sprinkle salt on each cabbage leaf and let it sit for two hours. Soaking the cabbage in salt helps it get soft. Rinse the cabbage thoroughly and drain to remove any excess salt.
- Time to prepare the seasoning paste. In a large bowl, mix together the ginger, garlic, fish sauce, sugar, and red pepper flakes. Add in the green onions and carrot, then toss in the cabbage and mix well.
- Pack the mixture tightly into a clean jar, pressing down to remove air bubbles. Seal the jar and let it ferment at room temperature for 2-3 days before transferring it to the refrigerator.
- During the fermentation process, the flavors intensify, creating a unique and bold taste. Enjoy your homemade kimchi as a side dish or use it in various Korean recipes.