Easy Korean Kimchi (Print Version)

# Ingredients:

01 - 4 medium scallions.
02 - 1 tablespoon grated garlic.
03 - 1/4 cup sea or kosher salt.
04 - 1-5 tablespoons Korean chili flakes.
05 - Filtered water as needed.
06 - 2 pounds napa cabbage, medium-sized.
07 - 8 ounces daikon or Korean radish.
08 - 2 tablespoons fish sauce.
09 - 1 teaspoon sugar.
10 - 1 teaspoon freshly grated ginger.

# Instructions:

01 - Slice the cabbage in quarters lengthwise, cut out the core, and chop into strips about 2 inches wide.
02 - Spread the cabbage in a big bowl, sprinkle salt, rub it in, submerge in water, and weigh it down for 1-2 hours.
03 - Wash the cabbage thoroughly under cold water three times. Let it sit in a colander to drain for 15-20 minutes.
04 - Mix the grated ginger and garlic, sugar, chili flakes, and fish sauce together to make a spice paste.
05 - Mix the paste thoroughly with the drained cabbage, scallions, and shredded radish until everything is coated.
06 - Push the mixture into a jar firmly until the brine rises to the top and covers the veggies.
07 - Close the jar loosely, keeping about an inch of space at the top.
08 - Leave the jar at room temperature for 1-5 days, pressing the vegetables down every day.
09 - Check the flavor daily and move to the fridge once the sourness is just right for you.
10 - Let the jar sit in the fridge for 1-2 more weeks to develop a fuller flavor.

# Notes:

01 - Authentic Korean dish.
02 - Loaded with probiotics.
03 - Spice level is adjustable.
04 - Made by fermenting.

Back