Ingredients with Measurements:
- 1 head Napa cabbage
- 1/2 cup kosher salt
- 1/4 cup sugar
- 1/2 cup Korean chili flakes
- 1/4 cup fish sauce
- 1/4 cup rice vinegar
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1 bunch scallions, thinly sliced
- 1 large carrot, julienned
Special equipment needed:
- Large mixing bowl
- Colander
- Gloves (optional)
- Glass jars with lids
Step-by-step instructions:
1. Cut the Napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces and place in a large mixing bowl.
2. Sprinkle the kosher salt over the cabbage and toss to coat evenly. Let sit for 2 hours, tossing occasionally.
3. Rinse the cabbage thoroughly under cold water and drain in a colander for 30 minutes.
4. In a separate bowl, mix together the sugar, Korean chili flakes, fish sauce, rice vinegar, minced garlic, and minced ginger.
5. Add the scallions and julienned carrot to the cabbage and mix well.
6. Put on gloves (optional) and add the chili paste mixture to the cabbage mixture. Mix well, making sure all the cabbage is coated.
7. Pack the kimchi into glass jars, leaving about an inch of headspace at the top. Press down firmly to remove any air pockets.
8. Seal the jars tightly with lids and let sit at room temperature for 1-2 days to ferment. Check the jars daily to release any built-up gas.
9. Once the kimchi has reached your desired level of fermentation, transfer the jars to the refrigerator to stop the fermentation process.
Time:
Preparation time: 3 hours
Cooking time: 0 minutes
Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
Makes about 2 quarts of kimchi.
Nutritional information:
Serving size: 1/4 cup
Calories: 15
Fat: 0g
Carbohydrates: 3g
Protein: 1g
Substitutions for ingredients:
- Regular cabbage can be used instead of Napa cabbage.
- Regular chili flakes can be used instead of Korean chili flakes.
- Soy sauce can be used instead of fish sauce.
Variations:
- Add sliced radish or daikon to the kimchi mixture.
- Use pear or apple puree instead of sugar for a sweeter kimchi.
- Add oysters or shrimp to the kimchi mixture for a seafood twist.
Tips and tricks:
- Wear gloves when mixing the chili paste to avoid irritation to your skin.
- Make sure to pack the kimchi tightly into the jars to avoid air pockets.
- Use a plastic lid instead of a metal lid to avoid corrosion from the fermentation process.
Storage instructions:
Store the kimchi in the refrigerator for up to 1 month.
Reheating instructions:
Kimchi is typically eaten cold, but can be added to soups or stews for added flavor.
Presentation ideas:
Serve the kimchi in a small dish as a side dish or condiment.
Garnishes:
Garnish with sliced scallions or sesame seeds.
Pairings:
Kimchi pairs well with grilled meats, rice dishes, and noodle dishes.
Suggested side dishes:
Serve with steamed rice and banchan (Korean side dishes).
Troubleshooting advice:
- If the kimchi is too salty, rinse the cabbage more thoroughly before mixing with the chili paste.
- If the kimchi is not fermenting, make sure the jars are sealed tightly and stored in a warm area.
Food safety advice:
Make sure to use clean and sterilized jars for storing the kimchi. Check the jars daily during the fermentation process to release any built-up gas.
Food history:
Kimchi is a traditional Korean dish made of fermented vegetables, typically cabbage or radish. It has been a staple in Korean cuisine for centuries.
Flavor profiles:
Kimchi is spicy, tangy, and slightly sour.
Serving suggestions:
Serve as a side dish or condiment with Korean meals.
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Region: Korean