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Kimchi
3 days
A delicious kimchi recipe.
Easy
Ingredients
1 medium Napa cabbage (wombok)
3 bok choy
1/4 cup sea salt
Water (for soaking)
For the Kimchi Paste:
1 tbsp grated ginger
1 tbsp minced garlic (about 5 cloves)
1-3 tbsp Korean red pepper flakes (gochugaru), to taste
2 tsp sugar
2 tbsp fish sauce
1 julienned carrot (optional)
Method
Prepare the Cabbage:
Cut the Napa cabbage lengthwise into quarters, then chop into bite-sized pieces.
Soak cabbage and bok choy in salted water (1/4 cup sea salt dissolved) for 2-3 hours, turning occasionally until wilted.Make the Kimchi Paste:
Mix ginger, garlic, gochugaru, sugar, and fish sauce in a bowl to form a paste.Combine Ingredients:
Drain and rinse the cabbage. In a large bowl, mix with kimchi paste and optional carrot until well coated.Pack the Kimchi:
Transfer to a clean jar, pressing down to remove air pockets, leaving space at the top for fermentation.Ferment:
Seal the jar and let it sit at room temperature for 2-3 days, tasting daily until desired tanginess is reached.Store:
Once fermented, transfer to a smaller jar and refrigerate to slow fermentation. Enjoy immediately or let it improve over time!
