Easy Homemade Kimchi
- 500 grams Napa (Chinese) cabbage
- 2 tablespoons Korean red chili flakes(gochugaru) (or) 1 1/4 tsp chili powder
- 1 radish, julienned (optional)
- 2 teaspoons spring onions, chopped into 2" batons
- 3 garlic cloves, minced
- 1/2 teaspoon fish sauce (optional but recommended)
- 1/2 teaspoon grated ginger
- 1/2 teaspoon sugar
- 4 tablespoons coarse salt
- Equipment : Sterilized glass jar
- Rinse the cabbage thoroughly under running water. Remove the core and chop into approx 2" X 2" pieces. Add it to a bowl along with spring onions and radish (if using), and toss with salt and 1 cup water. Press the cabbage down tightly with another plate/bowl and set it aside for 2 hours. After 2 hours, wash thoroughly several times and drain in a colander.
- In a bowl, mix together garlic, ginger, sugar, chili flakes, 1/2 cup water and fish sauce. Toss in the cabbage in batches until it's evenly coated. Fill into the glass jar and leave it in a dry place for 3 - 4 days; press the kimchi down with a spoon everyday making sure it's all submerged in the brine. Taste after 4 days and if you think it's attained the right flavour, refrigerate.
korean red chili, radish, spring onions, garlic, fish sauce, grated ginger, sugar, coarse salt
Taken from food52.com/recipes/40723-easy-homemade-kimchi (may not work)