Ingredients with Measurements:
- 1 large Napa cabbage, cut into bite-sized pieces
- 1/2 cup of coarse sea salt
- 1/2 cup of Korean chili flakes (gochugaru)
- 1/4 cup of fish sauce
- 1/4 cup of rice vinegar
- 1/4 cup of sugar
- 1/4 cup of minced garlic
- 1/4 cup of minced ginger
- 1 bunch of green onions, chopped
- 1/2 cup of grated carrots
- 1/2 cup of daikon radish, julienned
Special equipment needed:
- Large mixing bowl
- Gloves (optional)
- Airtight container for fermentation
Step-by-step instructions:
1. Cut the Napa cabbage into bite-sized pieces and place them in a large mixing bowl.
2. Sprinkle the coarse sea salt over the cabbage and mix well. Let it sit for 2 hours, mixing occasionally.
3. Rinse the cabbage thoroughly with cold water and drain well.
4. In a separate mixing bowl, combine the Korean chili flakes, fish sauce, rice vinegar, sugar, minced garlic, minced ginger, chopped green onions, grated carrots, and julienned daikon radish. Mix well.
5. Add the drained cabbage to the mixture and mix well, making sure the cabbage is coated evenly.
6. Put on gloves (optional) and pack the mixture tightly into an airtight container, leaving about 1 inch of space at the top.
7. Let the container sit at room temperature for 1-2 days to ferment. Check the kimchi daily and press down on the cabbage to release any air bubbles.
8. Once the kimchi has reached your desired level of fermentation, store it in the refrigerator.
Time:
Preparation time: 2 hours
Cooking time: None (fermentation time: 1-2 days)
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
Makes about 6 cups of kimchi.
Nutritional information:
Serving size: 1/2 cup
Calories: 45
Total fat: 0.5g
Sodium: 1,200mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Coarse sea salt can be substituted with kosher salt.
- Korean chili flakes (gochugaru) can be substituted with red pepper flakes.
- Fish sauce can be substituted with soy sauce or tamari.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Sugar can be substituted with honey or maple syrup.
- Daikon radish can be substituted with regular radish or turnip.
Variations:
- Add sliced onions or leeks for extra flavor.
- Use different types of cabbage, such as green cabbage or bok choy.
- Add other vegetables, such as sliced bell peppers or mushrooms.
- Add protein, such as sliced beef or tofu.
Tips and tricks:
- Use gloves when mixing the kimchi to avoid staining your hands with the chili flakes.
- Make sure to pack the kimchi tightly into the container to avoid air bubbles.
- Check the kimchi daily during fermentation to release any air bubbles and prevent overflow.
- The longer the kimchi ferments, the more sour and tangy it will become.
Storage instructions:
Store the kimchi in an airtight container in the refrigerator for up to 1 month.
Reheating instructions:
Kimchi is typically served cold and does not need to be reheated.
Presentation ideas:
Serve the kimchi in a small bowl as a side dish or as a topping for rice or noodles.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Kimchi pairs well with grilled meats, rice dishes, and soups.
Suggested side dishes:
Serve with steamed rice, pickled vegetables, or Korean-style fried chicken.
Troubleshooting advice:
- If the kimchi is too salty, rinse the cabbage more thoroughly before mixing with the other ingredients.
- If the kimchi is not fermenting, make sure the container is airtight and at room temperature.
Food safety advice:
Make sure to use clean utensils and containers when making kimchi. Keep the kimchi refrigerated to prevent spoilage.
Food history:
Kimchi is a traditional Korean dish made with fermented vegetables, typically cabbage. It has been a staple in Korean cuisine for centuries and is enjoyed around the world.
Flavor profiles:
Kimchi is spicy, tangy, and slightly sour.
Serving suggestions:
Serve kimchi as a side dish or as a topping for rice or noodles.
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Region: Korean