How to make kimchi at home is simpler than you think. Fermented, pungent and spicy, Kimchi is a Korean condiment that tastes wonderful on so many things!
1 large head napa cabbage (about 3lbs)
1/2 c coarse sea salt
1 large dikon radish, cut into matchstick pieces
3 carrots, peeled and cut into matchstick pieces
1 bunch scallions/green onions, white and light green parts cut into 2 inch pieces
6 cloves garlic
3-inch piece of fresh ginger, peeled
1/2 cup Korean red pepper powder
3 tbs salted shrimp (can also use fish sauce)
- Remove a few of the outer leaves from the napa cabbage and set aside.
- Cut the cabbage in half and use the salt to sprinkle liberally in between each of the leaves. Set aside in a colander for 20 minutes.
- Rinse the cabbage and squeeze out the excess water.
- Cut the cabbage into 2-inch pieces and place in a large bowl with the dikon, carrots, and scallions.
- In a small food processor, combine the Korean red pepper powder, garlic, ginger, and salted shrimp (or fish sauce).
- Wearing a pair of medical style gloves, rub the spice paste into the cabbage mixture.
- Pack tightly into a large glass jar or fermentation crock.
- Cover with the cabbage leaves that were set aside and press down hard.
- Place the lid on the jar but do not tighten it. You want any gas buildup to escape.
- Leave on your counter for two or three days, pressing down each day. As the cabbage ferments, more and more liquid will be released and this is what ‘protects’ the cabbage.
- Once it reaches your desired taste, transfer to airtight containers and store in the fridge. It will slow down the fermentation process but the flavor will continue to develop as it sits.
You can find the Korean red pepper powder by clicking here.