Ingredients with Measurements:
- 1 head of Napa cabbage
- 1/4 cup of kosher salt
- 1/4 cup of sugar
- 1/2 cup of water
- 1/4 cup of fish sauce
- 1/4 cup of rice vinegar
- 1 tablespoon of grated ginger
- 5 cloves of minced garlic
- 2 thinly sliced scallions
- 1/2 cup of julienned daikon radish
- 1/2 cup of julienned carrot
- 1 tablespoon of gochugaru (Korean red pepper flakes)
Special equipment needed:
- Large mixing bowl
- Colander
- Gloves (optional)
- Glass jar with lid
Step-by-step instructions:
1. Cut the Napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces.
2. In a large mixing bowl, toss the cabbage with the kosher salt until evenly coated. Let it sit for 1 hour to draw out excess water.
3. Rinse the cabbage thoroughly under cold water and drain in a colander.
4. In a small saucepan, combine the sugar, water, fish sauce, rice vinegar, grated ginger, and minced garlic. Heat over medium heat until the sugar dissolves.
5. In the large mixing bowl, combine the rinsed cabbage, sliced scallions, julienned daikon radish, julienned carrot, and gochugaru.
6. Pour the sauce over the cabbage mixture and toss until evenly coated.
7. Pack the kimchi into a glass jar, pressing down to remove any air pockets. Leave about an inch of space at the top.
8. Seal the jar with a lid and let it sit at room temperature for 1-2 days to ferment.
9. Once the kimchi has fermented to your liking, store it in the refrigerator.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 10 minutes
Fermentation time: 1-2 days
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
Makes about 4 cups of kimchi.
Nutritional information:
Serving size: 1/2 cup
Calories: 35
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 950mg
Total carbohydrates: 8g
Dietary fiber: 2g
Total sugars: 5g
Protein: 1g
Substitutions for ingredients:
- Instead of Napa cabbage, you can use regular green cabbage or bok choy.
- Instead of fish sauce, you can use soy sauce or tamari for a vegetarian/vegan option.
- Instead of gochugaru, you can use red pepper flakes or cayenne pepper.
Variations:
- Add sliced pear or apple for a sweeter kimchi.
- Add sliced jalapeno or serrano pepper for a spicier kimchi.
- Add sliced shiitake mushrooms for an umami-rich kimchi.
Tips and tricks:
- Wear gloves when handling the kimchi if you have sensitive skin.
- Make sure to rinse the cabbage thoroughly to remove excess salt.
- Use a clean utensil to pack the kimchi into the jar to prevent contamination.
- Burp the jar every day during fermentation to release any built-up gas.
Storage instructions:
Store the kimchi in the refrigerator for up to 1 month.
Reheating instructions:
Kimchi is typically eaten cold, but you can add it to stir-fries or soups for added flavor.
Presentation ideas:
Serve the kimchi in a small dish as a side dish or condiment.
Garnishes:
Garnish with sliced scallions, sesame seeds, or chopped cilantro.
Pairings:
Kimchi pairs well with rice dishes, grilled meats, and tofu.
Suggested side dishes:
Serve with steamed rice, pickled vegetables, or Korean-style fried chicken.
Troubleshooting advice:
- If the kimchi is too salty, rinse it under cold water before serving.
- If the kimchi is not fermenting, make sure it is stored at room temperature and that the jar is sealed tightly.
Food safety advice:
Make sure to use clean utensils and jars to prevent contamination. If the kimchi smells off or has mold, discard it.
Food history:
Kimchi is a traditional Korean side dish made from fermented vegetables. It is a staple in Korean cuisine and is enjoyed all over the world.
Flavor profiles:
Kimchi is tangy, spicy, and slightly sour. It has a complex umami flavor from the fermentation process.
Serving suggestions:
Serve kimchi as a side dish or condiment with Korean meals.
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Region: Korean