Kimchi, a traditional Korean side dish, is a flavorful and spicy fermented cabbage dish that's simple to make at home. Follow these steps to create your own batch of this delicious and probiotic-rich delicacy.
- 1.5-2 kilograms Napa Cabbage
- 1/4 Japanese Radish (or you can use regular radish)
- 1 carrot
- 1 bunch green onions
- 1 bowl pickling salt (for rubbing the cabbages)
- 2 cups water
- 2 tablespoons sweet rice flour (you can also use regular flour or rice flour)
- 2 tablespoons brown sugar (or white sugar)
- 1 onion
- 15-20 garlic cloves
- 1 heaping tablespoon grated ginger
- 1/2 bowl hot red pepper flakes
- 1/2 bowl fish sauce
- 1Wash the cabbages. Make a cut in the middle of each cabbage head, splitting only the white part in half. Split the remaining part into halves by pulling it apart with your hands (we want to tear the leafy parts rather than using a knife). Repeat this process and salt the leafy and bottom parts, then transfer them to a large container.
- 2Let the cabbages sit for approximately 3-4 hours, turning them every half hour to allow them to soften in the salt. Then, drain them by rinsing with water and set them aside.
- 3Cook the mixture of rice flour and water on the stovetop. When it starts to boil, add the sugar and stir. Set it aside to cool.
- 4Julienne the radish and carrot, and slice the green onions lengthwise. Add the cooled starchy mixture to a blender, along with the onion, garlic, and ginger. Also, add the hot red pepper flakes and the chopped vegetables, then blend until smooth.
- 5Spread the prepared paste between the leaves of the drained cabbage. Fold the leaf part and place them in glass or porcelain containers. After sealing the lids, let it sit at room temperature for 24-36 hours, then transfer it to the refrigerator. After aging for 2-3 weeks, enjoy!