How To Make Kimchi?

Kimchi is a traditional Korean dish that has gained popularity worldwide for its unique flavors and health benefits. Made from fermented vegetables, such as cabbage and radishes, kimchi is not only delicious but also packed with probiotics and vitamins. If you're curious about how to make kimchi at home, follow this step-by-step guide.

Ingredients

Before you start making kimchi, gather the following ingredients:

• 1 Napa cabbage
• 1 tablespoon salt
• 2 tablespoons Korean chili powder (gochugaru)
• 1 tablespoon fish sauce
• 1 tablespoon grated ginger
• 3 cloves garlic, minced
• 2 green onions, chopped
• 1 medium-sized radish, julienned
• 1 carrot, julienned

Instructions

Now that you have all the ingredients ready, let's dive into the process of making kimchi:

1. Start by cutting the Napa cabbage into quarters lengthwise. Remove the core and chop the cabbage into bite-sized pieces.
2. Place the chopped cabbage in a large bowl and sprinkle salt over it. Massage the salt into the cabbage leaves and let it sit for about 2 hours to draw out excess moisture.
3. While the cabbage is resting, prepare the kimchi paste. In a separate bowl, mix together the Korean chili powder, fish sauce, grated ginger, minced garlic, and chopped green onions.
4. After 2 hours, rinse the cabbage under cold water to remove the salt. Squeeze out any remaining water and transfer the cabbage to a clean bowl.
5. Add the julienned radish and carrot to the bowl with the cabbage.
6. Pour the kimchi paste over the vegetables and mix well, ensuring that every piece is coated with the spicy paste.
7. Transfer the kimchi into sterilized jars, pressing it down firmly to remove any air bubbles.
8. Seal the jars tightly and let the kimchi ferment at room temperature for 2-3 days.
9. After the fermentation period, store the kimchi in the refrigerator to slow down the fermentation process. It can be consumed immediately, but the flavors will develop further over time.

And that's it! You have successfully made your own kimchi. Enjoy this tangy and spicy Korean delicacy as a side dish, in stir-fries, or even in kimchi fried rice.