Kimchi is a popular Korean fermented side dish. It is known for its health benefits and its spicy compliment to any dish your eating. It takes several days to make these but it’s worth it! Go ahead and make your own Kimchi and serve it as a side dish or as an ingredient to other food.
INGREDIENTS:
- 2 lbs Napa cabbage, discard lower end
- 1 medium- sized Daikon radish, julienned
- 1 bunch scallions, discard lower end then cut into 1 inch length pieces
- 4 tbsp fresh ginger, minced
- 4 tbsp garlic, minced
- 8 pints of cold water
- 7 tbsp coarse sea salt
For the Spices and Seasoning:
- 5 tbsp Gochugaru (Korean red pepper flakes powder)
- ¼ cup patis
- 1 tbsp bagoong alamang
- 2 tsp granulated white sugar
HOW TO MAKE:
- Slice the Napa cabbage into small squares (about 1.5 x 1.5 inch). Do this by slicing the cabbage in half lengthwise and then continue by slicing crosswise until the desired shape and size is achieved.
- Place the chopped cabbage in a colander then wash with running water until clean.
- In a large mixing bowl, place and arrange the cabbage.
- Add- in the salt then gently mash salt all over the cabbage using your hands.
- Pour- in the cold water until the cabbage is fully submerged.
- Cover the bowl with a clear plastic wrap then let the cabbage soak for 18 to 24 hours.
- When ready, discard the water and place the cabbage back on the colander.
- Wash again with running water then let all the liquid drip off. Set aside.
- In a large mixing bowl, combine the washed cabbage, scallions, ginger, garlic, and Daikon radish.
- Toss until ingredients are well distributed.
- Add- in all the spices and seasoning ingredients.
- Toss once more until all the ingredients are well blended.
- Arrange in a large mason jar or Kimchi container.
- Cover the container tightly and place in a dark spot in room temperature for 20 to 28 hours.
- Let the air escape from the container by opening it.
- Seal it once more and place inside the refrigerator to chill for 3 days. Serve and enjoy!
IMAGE: chowstatic.com
