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 Use a halal alternative if desired.
- 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
For a halal version of the fish sauce, consider using seaweed or fermented soybean paste. 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.