Experiment with this kimchi recipe, adjusting spice levels and fermentation times to suit your taste preferences. Add this flavorful and probiotic-rich condiment to your meals for a burst of Korean-inspired goodness. Here’s how to make it at home!
Ingredients:
- 1 napa cabbage
- 1 daikon radish
- 4 carrots
- 1 bunch of green onions
- 5 cloves of garlic
- 1 thumb-sized piece of ginger
- 1/2 cup of Korean red pepper flakes
- 3 tablespoons fish sauce or soy sauce (for a vegetarian version)
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 cup of water
Instructions:
- In a large mixing bowl, combine the sliced napa cabbage, julienned daikon radish, julienned carrots, and chopped green onions. In a separate bowl, create a paste by mixing together minced garlic, grated ginger, Korean red pepper flakes, fish sauce or soy sauce, sugar, and salt.
- Massage the paste into the vegetables, ensuring they are evenly coated. Use gloves to avoid irritation from the red pepper flakes.
- Pack the kimchi mixture tightly into a clean, sterilized jar, leaving some space at the top. Mix 1 cup of water with any remaining paste in the bowl, making sure to get all the flavorful bits, and pour it into the jar to cover the vegetables.
- Seal the jar, leaving it at room temperature for about 1-2 days to allow fermentation. After that, store it in the refrigerator. Check the kimchi every day, pressing down on the vegetables to keep them submerged in the liquid.
- Your homemade kimchi is ready to enjoy when it reaches your desired level of fermentation. The flavors will continue to develop over time.
