Korean Fermented Cabbage Kimchi
A crunchy, tangy, and spicy side dish that brings flavor and nutrition to any meal, Korean Fermented Cabbage Kimchi is both delicious and easy to make.
Ingredients
Cabbage Preparation
- 1 large Napa cabbage Cut in half and then into quarters.
- 2 tablespoons salt For salting the cabbage.
- 4 cups water Cold water for rinsing.
Kimchi Paste
- 1 cup Korean red pepper flakes (gochugaru) Adjust to taste.
- 10 cloves garlic (minced)
- 2 inches ginger (grated)
- ½ cup fish sauce Seaweed or fermented soybean paste works well here.
- 1 tablespoon sugar
Instructions
Preparation
- Cut the Napa cabbage in half lengthwise and then into quarters. In a large bowl, sprinkle salt on the cabbage and toss to ensure it’s well-coated. Allow it to sit for 1–2 hours, tossing every 30 minutes.
- After salting, rinse the cabbage under cold water to wash off excess salt. Drain it well.
Making the Kimchi Paste
- In a separate bowl, combine the Korean red pepper flakes, minced garlic, grated ginger, fish sauce, and sugar. Mix well to form a paste.
Combining Ingredients
- Transfer the drained cabbage to a large mixing bowl. Add the kimchi paste and chopped green onions. Mix well using your hands, ensuring every piece is well-coated. Wear gloves to protect your skin!
Packing and Fermenting
- Pack the kimchi tightly into a clean jar or airtight container, leaving space at the top for fermentation gases. Press down to remove air bubbles and ensure the cabbage is submerged in the paste.
- Store the packed kimchi at room temperature for 2–3 days until fermented to your liking, then refrigerate.
Notes
If you want to switch out the fish sauce, consider using seaweed or fermented soybean paste for umami flavors. Fermentation time can vary; check daily for flavor and texture. Avoid skipping the salting step to achieve the right texture and flavor, and maintain cleanliness during fermentation.