Korean kimchi, a iconic fermented side dish, is beloved for its spicy, tangy flavor and probiotic benefits. Making it at home is simpler than you think—here’s a step-by-step guide.
Ingredients:
1 large Napa cabbage (about 2kg), 1/2 cup sea salt, 1 cup glutinous rice flour, 1/4 cup sugar, 1 cup gochugaru (Korean chili flakes), 6-8 garlic cloves, 1 thumb-sized ginger, 4-5 scallions, 1 carrot, and 1 daikon radish (optional).
Steps:
1. Prepare the Cabbage: Cut the cabbage into quarters, lengthwise, and soak in brine (20g salt per 1L water) for 4-6 hours until softened. Rinse and drain well.
2. Make the Paste: Simmer the rice flour and sugar in 1 cup water for 5 minutes until thick. Cool completely. Blend garlic, ginger, and gochugaru into a paste, then mix with the cooled flour mixture.
3. Add Vegetables: Julienne the carrot, daikon, and scallions. Toss with the paste until evenly coated.
4. Stuff and Ferment: Spread the mixture between each cabbage leaf, ensuring every crevice is filled. Pack tightly into a jar, pressing to remove air bubbles. Leave at room temperature for 1-3 days (until bubbly), then refrigerate for at least 1 week to develop flavor.
Tips: Adjust spice levels with less gochugaru, and experiment with additions like pear or shrimp for umami. Enjoy with rice, soups, or as a topping!
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