Ingredients
Main Ingredients
- 1 medium head Napa Cabbage Cut into quarters and core removed
- 1/4 cup Iodine-free Sea Salt or Kosher Salt For soaking the cabbage
- as needed cup Water Distilled or filtered
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste For flavoring (or can substitute for vegetarian option)
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru) Adjust according to spice preference
- 8 oz Korean Radish or Daikon Radish Cut into bite-sized pieces
- 4 medium Scallions Cut into 1-inch pieces
Method
Preparation
- Cut the napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.
- In a large bowl, dissolve the salt in water and soak the cabbage for about 2 hours, tossing it occasionally.
- After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain it well and let it sit while you make the kimchi paste.
Making Kimchi Paste
- In a small bowl, mix the grated garlic, grated ginger, granulated sugar, fish sauce (or salted shrimp paste), and Korean red pepper flakes. Adjust the amount of red pepper flakes to your spice preference.
Combining Ingredients
- In a large bowl, combine the cabbage, radish, scallions, and kimchi paste. Use your hands (wearing gloves recommended!) to mix until everything is well-coated.
Packing and Fermenting
- Pack the mixture tightly into a clean jar. Leave some space at the top to allow for fermentation. Seal the jar with a lid.
- Leave the jar at room temperature for 1 to 5 days, depending on how sour you like your kimchi. Check it daily and press the mixture down to keep it submerged.
Nutrition
Serving: 1gCalories: 30kcalCarbohydrates: 5gProtein: 1gSodium: 300mgFiber: 1gSugar: 1g
Notes
Once fermented to your liking, store your kimchi in the refrigerator to slow down fermentation. Use gloves when handling spicy ingredients. Feel free to add other vegetables for extra flavor.
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