Traditional Kimchi Recipe

Ingredient – 1 Napa cabbage – 1 cup Korean coarse sea salt – 1 daikon radish, julienned – 4 green onions, chopped – 1/2 cup Korean red pepper flakes (gochugaru) – 1/4 cup fish sauce – 1/4 cup minced garlic – 1 tablespoon minced ginger – 1 tablespoon sugar

Prep the Cabbage: Cut the Napa cabbage lengthwise into quarters, leaving the stem intact.  

Rinse and Drain: After 2 hours, rinse the cabbage under cold water to remove excess salt. Gently squeeze out excess water and let it drain in a colander for 1 hour. 

Prepare the Kimchi Paste: In a large bowl, combine the red pepper flakes, fish sauce, minced garlic, minced ginger, chopped green onions, and sugar. Mix well to form a thick paste. 

Coat the Cabbage: Coat each cabbage leaf with the kimchi paste, making sure to cover both sides. Place some julienned daikon radish between the leaves as you go. 

Pack into a Jar: Tightly pack the kimchi into a clean glass jar, pressing down to remove air pockets. Leave some space at the top as the kimchi will expand during fermentation. 

Fermentation: Seal the jar tightly and let it ferment at room temperature for 1-2 days. After the first day, check the kimchi. If it's bubbling and tangy, it's ready.  

Refrigerate and Enjoy: Once fermented to your liking, refrigerate the kimchi to slow down the fermentation process.