Kimchi
Korean kimchi recipe
Ingredients
- 1 head nappa cabbage (about 2 lbs)
- 4 tbsn sea salt
- 1 tbsn Korean chili powder
- 5 cloves garlic
- 2 Tbsp fish sauce
- 1 tsp ginger
- 1 tsp sugar
- 2 carrots
- 1/2 bunch green onions
Instructions
- Take the outer layers of your nappa cabbage off and set aside. Cut your cabbage into 4 quarters.
- After you have cut the cabbage into quarters, cut the quarters in thin slices.
- Place the cabbage in a bowl, and sprinkle the sea salt all over it. Massage the salt into the cabbage with your hands until it starts to soften a bit.
- Cover the cabbage with cold water. Use enough water to JUST cover the cabbage. Place a plate and a heavy weight of some sort to hold it down on the cabbage.
- Let it sit for at least an hour.
- Mix together the ginger, garlic, sugar, and fish sauce until it forms a paste. Add in the chili powder. Set aside.
- After the cabbage has sat for an hour, rinse it in a colander. Make sure to rinse it well. Let it drain for 10-20 minutes.
- Cut up the carrots into matchstick pieces. Slice of your green onions. Put in a bowl.
- Squeeze out the rest of the water from the cabbage and then add the cabbage to the bowl.
- Add the paste. Mix together with GLOVED hands or a spoon or spatula. Make sure the vegetable mixture is completely covered in the paste.
- After it is all mixed in, stuff it into a jar. Make sure to pound it down with every little bunch you put in the jar. Use a wooden spoon to do this. Make sure once your jar is full that the kimchi is completely submerged under the brine.
- Take a cabbage leaf and fold it up. Put it in the top of the jar of kimchi to help weigh it down under the brine.
- Put a lid on the kimchi and place it in a warm spot for 2-5 days. Check it everyday. Unscrew the lid each day to let the gases out and to make sure the kimchi is under the brine. If it isn't, push it down.
- Once it has fermented to your liking, put it in the fridge and enjoy!