Ingredients with Measurements:
- 1 large Napa cabbage (about 2 pounds)
- 1 cup coarse sea salt
- 10 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup Korean chili flakes
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/2 cup scallions, chopped
- 1/2 cup daikon radish, julienned
- 1/2 cup carrot, julienned
Special equipment needed:
- Large mixing bowl
- Rubber gloves
- Colander
- Glass jars with lids
Step-by-step instructions:
1. Cut the cabbage in half lengthwise and then cut each half into quarters. Remove the core from each quarter and cut the cabbage into bite-sized pieces.
2. In a large mixing bowl, dissolve the sea salt in 8 cups of water. Add the cabbage and toss to coat. Let it sit for 2 hours, tossing occasionally.
3. Rinse the cabbage thoroughly under cold running water and drain in a colander for 30 minutes.
4. In a separate mixing bowl, combine the garlic, ginger, chili flakes, fish sauce, soy sauce, and sugar. Mix well.
5. Add the scallions, daikon radish, and carrot to the spice mixture and mix well.
6. Put on rubber gloves and mix the spice mixture with the cabbage until everything is evenly coated.
7. Pack the kimchi into glass jars, leaving about 1 inch of space at the top. Press down on the kimchi to remove any air bubbles.
8. Seal the jars tightly and let them sit at room temperature for 1-2 days to ferment. Check the jars daily and press down on the kimchi to release any gas.
9. Once the kimchi has reached your desired level of fermentation, transfer the jars to the refrigerator to slow down the fermentation process.
10. Serve cold as a side dish or use in other recipes.
Time:
Preparation time: 3 hours
Cooking time: N/A
5. Temperature:
Room temperature for fermentation, refrigerate after fermentation.
Serving size:
Makes about 2 quarts of kimchi.
Nutritional information:
Serving size: 1/2 cup
Calories: 50
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 1300mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Regular cabbage can be used instead of Napa cabbage.
- Korean chili flakes can be substituted with red pepper flakes.
- Anchovy sauce can be used instead of fish sauce.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add sliced pear or apple for a sweeter flavor.
- Use different vegetables such as cucumber, bell pepper, or onion.
- Add cooked shrimp or tofu for a protein boost.
Tips and tricks:
- Wear rubber gloves when mixing the kimchi to avoid chili burns.
- Use glass jars with airtight lids to prevent air from getting in.
- Press down on the kimchi daily to release any gas.
Storage instructions:
Store the kimchi in the refrigerator for up to 1 month.
Reheating instructions:
N/A
Presentation ideas:
Serve the kimchi in a small dish as a side dish or use it as a topping for rice bowls or tacos.
Garnishes:
Garnish with sesame seeds or chopped scallions.
Pairings:
Kimchi pairs well with rice, grilled meats, and stir-fries.
Suggested side dishes:
Serve with other Korean side dishes such as pickled vegetables, fried tofu, or steamed dumplings.
Troubleshooting advice:
- If the kimchi is too salty, rinse it under cold water before serving.
- If the kimchi is not fermenting, make sure the jars are airtight and at room temperature.
Food safety advice:
Make sure to use clean utensils and jars when making kimchi. Store the kimchi in the refrigerator to prevent spoilage.
Food history:
Kimchi is a traditional Korean dish made from fermented vegetables. It has been a staple in Korean cuisine for centuries and is often served as a side dish.
Flavor profiles:
Kimchi is spicy, tangy, and slightly sour.
Serving suggestions:
Serve kimchi as a side dish or use it as a condiment in other recipes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean