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Kimchi recipe

Kimchi recipe

 

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings. Here’s a basic recipe for making Kimchi:

Ingredients

For the Cabbage:

  1. Napa cabbage - 1 large (about 2 to 3 pounds)
  2. Salt - 1/2 cup (coarse sea salt is preferred)
  3. Water - enough to cover the cabbage

For the Kimchi Paste:

  1. Garlic - 6 to 8 cloves, minced
  2. Ginger - 1-inch piece, minced
  3. Sugar - 1 to 2 tablespoons
  4. Fish sauce - 3 tablespoons (or use soy sauce for a vegetarian version)
  5. Korean red pepper flakes (Gochugaru) - 1/2 cup
  6. Scallions - 4 to 5, chopped
  7. Daikon radish - 1 cup, julienned (optional)
  8. Carrot - 1 small, julienned (optional)

Instructions

  1. Prepare the Cabbage:

    • Cut the cabbage lengthwise into quarters and remove the cores. Chop it into bite-sized pieces.
    • Place the cabbage in a large bowl and sprinkle the salt between the layers. Pour enough water to cover the cabbage, then let it sit for 1 to 2 hours, turning the cabbage every 30 minutes.
  2. Rinse and Drain the Cabbage:

    • Rinse the cabbage under cold water 3 times and drain in a colander for about 15 to 20 minutes. Ensure the cabbage is well-drained.
  3. Make the Kimchi Paste:

    • In a separate bowl, combine the minced garlic, minced ginger, sugar, fish sauce, and Gochugaru. Mix to form a paste.
    • Add the chopped scallions, julienned daikon radish, and carrot to the paste. Mix well.
  4. Combine Cabbage and Paste:

    • Gently massage the paste into the vegetables, ensuring that the cabbage is well coated with the mixture.
  5. Ferment the Kimchi:

    • Pack the kimchi into a jar, pressing down on it until the brine rises to cover the vegetables.
    • Leave at least 1 inch of space at the top. Seal the jar.
  6. First Fermentation:

    • Allow the kimchi to sit at room temperature for 1 to 5 days. You may see bubbles inside the jar and the kimchi may taste sour when it starts to ferment.
  7. Refrigerate:

    • Once the kimchi is fermented to your liking, store it in the refrigerator. It will continue to ferment and the flavor will develop over time.
  8. Serve:

    • Kimchi can be eaten fresh right after making or can be used as an ingredient in a variety of Korean dishes.

Enjoy your homemade Kimchi! Remember, kimchi can vary in flavor and ingredients, with some versions using different vegetables or seasonings. Feel free to adjust the recipe to suit your taste. The key to good kimchi is in the fermentation, so give it time to develop its unique flavors.

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