Kimchi

 

Ingredients:

• 1 medium-sized Napa cabbage, cut into bite-sized pieces
• 1 tablespoon salt
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon Korean red pepper flakes (Gochugaru)
• 2 green onions, chopped
• 1 tablespoon fish sauce (optional, for non-vegetarian version)
• 1 tablespoon soy sauce or tamari (for vegetarian version)
• 1 teaspoon sugar or honey
• 1 teaspoon sesame oil

Instructions:

• In a large bowl, place the cabbage pieces and sprinkle salt over them. Toss well to evenly distribute the salt. Let it sit for about 1 hour, allowing the salt to draw out excess moisture from the cabbage.
• Rinse the cabbage under cold water to remove excess salt. Drain well and set aside.
• In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, chopped green onions, fish sauce or soy sauce, sugar or honey, and sesame oil. Mix well to create a paste.
• Add the drained cabbage to the paste and mix thoroughly, ensuring that the cabbage is evenly coated with the paste.
• Transfer the kimchi into a clean glass jar or airtight container, pressing it down firmly to remove any air pockets.
• Close the jar or container tightly and let it ferment at room temperature for 1 to 2 days. During this time, the kimchi will develop its characteristic tangy flavor.
• After the fermentation period, transfer the kimchi to the refrigerator to slow down the fermentation process and enhance its flavors.
• Allow the kimchi to chill in the refrigerator for at least 2 to 3 days before consuming. This will further develop its flavors and texture.