A classic Korean dish consists of cabbage and radish.It is an ideal addition to rice, noodles, soup, and other dishes that need a little something extra.You can buy prepared kimchi at Korean or Asian grocery stores, but it's easy to make at home.The key is to be patient and use a glass jar for the fermentation process.
Step 1: The cabbage can be sliced into quarters.
To cut a medium head of napa cabbage, use a sharp knife.Remove the core section from the bottom of each quarter when you slice each section in half again.
Step 2: Cut the quarters into strips.
Use the knife to slice.The cabbage should be shredded with 2 inch wide strips from each piece.If you prefer cubes, you can cut the quarters into them.
Step 3: The cabbage and salt should be put in a bowl.
Sprinkle 14 cup of kosher salt over the cabbage in the large bowl.To massage the salt into the cabbage, use clean hands.Sea salt can be used instead of kosher salt.If you prefer, you can wear gloves in the kitchen.
Step 4: Place the cabbage in the water for 1 to 2 hours.
The water should be enough to cover the cabbage.Set a heavy object like a jar or can on top of a large plate to weigh it down.The cabbage should be soaked in the salted water for at least an hour.It is important to use bottled or distilled water because of the chlorine in tap water.If you want the cabbage to be wet, don't soak it for more than 2 hours.
Step 5: The cabbage should be put into a strainer to collect the brine.
Dump the cabbage into a strainer that is sitting in the sink.You can collect the salt water brine by placing a bowl beneath the colander.
Step 6: The cabbage should be washed with cold water 3 times.
Set the bowl aside after removing the brine from it.Cold water from the sink faucet can be used to wash the cabbage.If you repeat the process 2 more times, the salt water will be completely removed.The cabbage should be allowed to drain in the sink for 15 to 20 minutes.
Step 7: Put the garlic, ginger, sugar, and fish sauce in a container.
Add garlic cloves, ginger, sugar, and fish sauce to a small bowl.Allow a smooth paste to form.
Step 8: The pepper is red.
Korean red pepper flakes can be added to the paste.When the flakes are completely incorporated, mix well.Gochugaru can be found at Asian grocery stores and in the international aisle of some general stores.For mild kimchi, add just a small amount of red pepper.If you like a spicier flavor, increase the amount.
Step 9: The cabbage, radish, scallions, and paste should be mixed together.
Add the cabbage, 8 ounces (200 g) of peeled radish, 4 scallions, and paste to a large, clean bowl.When you mix the ingredients, use your hands to spread the paste on the vegetables.Gloves are a good idea when mixing paste with vegetables.The paste can leave a smell on your skin.
Step 10: Add the brine to the kimchi by packing it in a jar.
Transfer the vegetables and paste to a jar.Press down on the vegetables until the brine rises up to cover them.The jar needs to be sealed tightly.At the top of the jar, there should be at least 1 inch of space.After you cover the vegetables in the jar with brine, you can discard it.If you don't have a glass jar, you can use a plastic bag.To seal the bag, be sure to squeeze out all of the excess air.
Step 11: The kimchi can ferment for up to 5 days.
The jar should be left at room temperature.Before opening the jar, let it sit for a couple of days.Press on it with a spoon.It is properly fermentable if bubbles appear at the top.Continue to check on it every day if it hasn't fermented.If you want to know if the kimchi is finished, you can taste it.It's ready when it has a sour flavor.
Step 12: The kimchi should be put in the refrigerator for a week or two.
Place the jar in the fridge when the kimchi is ready to eat.You can eat it immediately, but it's better to chill it for a while.For a simple meal, spoon some kimchi over a bowl of steamed rice.It pairs well with fried rice.There is a way to top a bowl of ramen noodles.Adding some kimchi to scrambled eggs for a bit of a kick is one way to make a more creative dish.
Step 13: You can store it in the fridge for 3 to 5 months.
If there's still brine in the jar, it can last for several months.If brine becomes particularly fizzy with bubbles, you can tell it's gone bad.