Ingredients
Recipe for 4 people.
| 🥬 1 kg napa cabbage | 🌶️ 70-100 g gochugaru (Korean chili powder) |
| 🧂 1/4 cup fine sea salt | 🧄 12-15 cloves garlic |
| 🍚 2 tablespoons rice flour | 🍬 1 tablespoon sugar |
| 🧄 1 tablespoon crushed ginger | 🌿 1 large daikon radish (optional) |
Utensils
| 🍽️ Kitchen knife | 🥣 Large bowl |
| 🧂 Measuring spoon | 🧤 Plastic gloves |
| 🔪 Cutting board | 🧊 Freezer bag |
| 🥙 Sealed glass jar | 🏺 Kitchen scale |
Preparation step by step
Preparation time: 30 minutes
Cooking time: 0 minute
Rest time: 1 hour for draining + 4 days for fermentation
STEP 1:
Cut the napa cabbage in half, then into appropriate-sized pieces for salting.
STEP 2:
In a large bowl, mix the sea salt with cold water and add the cabbage pieces.
STEP 3:
Let the cabbage sit in the salt for about 1 hour to drain and soften.
STEP 4:
Rinse the cabbage with cold water to remove the excess salt, then drain it well.
STEP 5:
Prepare the spice paste by mixing the rice flour with water and cooking until thickened.
STEP 6:
Add the chili powders, sugar, ginger, and garlic to this paste, then mix by hand.
STEP 7:
Incorporate the cabbage into the spice mixture, ensuring that each piece is well coated.
STEP 8:
Transfer the kimchi to a sealed jar, pressing down well to eliminate air bubbles.
STEP 9:
Let it ferment at room temperature for 4 days before moving it to the refrigerator.
Preparing kimchi at home is a rewarding experience. This traditional Korean recipe invites you to familiarize yourself with authentic ingredients and fermentation techniques that enhance the flavors. By using napa cabbage, gochugaru, and other spices, you will obtain a dish that is both flavorful and nutritious.
Every step of the preparation, from salting the vegetables to fermentation, contributes to developing a depth of flavor that perfectly complements many meals. Whether you enjoy it as a side dish or as a main course, homemade kimchi will surely delight your palate and that of your guests.
