AuthoradminCategoryPickles of all kindsHere’s a traditional Korean recipe for kimchi – that fermented Napa cabbage dish, spicy and full of probiotics, that is a symbol of Korean cuisine.
1 large Napa cabbage (about 1.5 kg)
¼ cup coarse salt (non-iodized)
1 large carrot, julienned
½ daikon radish, cut into strips
5 green onions, chopped into 5 cm pieces
5 garlic cloves, crushed
1 tbsp fresh ginger, grated
2 tsp sugar
3 tbsp fish sauce (or soy sauce for vegetarian version)
¼ cup Korean chili flakes (gochugaru) – adjust to taste
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1. Prep the cabbage: Cut into quarters, then into 3–4 cm pieces. Sprinkle salt and mix well. Let sit for 4–6 hours or overnight.
2. Rinse: Rinse cabbage thoroughly and drain.
3. Make the paste: Mix garlic, ginger, sugar, fish sauce, and chili flakes into a smooth paste.
4. Combine: Add carrot, radish, and green onions to the paste. Mix in the drained cabbage using gloves.
5. Ferment: Pack tightly into a jar, press down to remove air, and leave at room temperature for 1–2 days. Then refrigerate. Best flavor develops after 5–7 days.
Ingredients
1 large Napa cabbage (about 1.5 kg)
¼ cup coarse salt (non-iodized)
1 large carrot, julienned
½ daikon radish, cut into strips
5 green onions, chopped into 5 cm pieces
5 garlic cloves, crushed
1 tbsp fresh ginger, grated
2 tsp sugar
3 tbsp fish sauce (or soy sauce for vegetarian version)
¼ cup Korean chili flakes (gochugaru) – adjust to taste
