HOW TO PREPARE KIMCHI.

Kimchi is a traditional Korean fermented side dish made of vegetables with a variety of seasonings. The most common kimchi is made from Napa cabbage and Korean radishes. Here’s a basic recipe to make Napa cabbage kimchi:

Ingredients:
1 medium-sized Napa cabbage
1/4 cup sea salt (or kosher salt)
Water
For the seasoning paste:
1 tablespoon grated ginger
1 tablespoon sugar
3-5 tablespoons fish sauce (or soy sauce for a vegetarian version)
1-2 tablespoons minced garlic (about 5-6 cloves)
1 small onion, grated or finely minced
1/2 cup Korean red pepper flakes (gochugaru) – adjust to your desired spice level
4-5 green onions, chopped
1 small carrot, julienned (optional)
1/2 daikon radish, julienned (optional)
Instructions:
Salting the cabbage: Cut the Napa cabbage in half lengthwise, and then cut each half into thirds. Soak each leaf in water and sprinkle salt in between the leaves. Place the salted cabbage in a large bowl and pour enough water to cover. Let it sit for 1.5 to 2 hours, turning occasionally to ensure all leaves are salted.

Preparing the seasoning paste: While the cabbage is soaking, prepare the seasoning paste. Mix ginger, sugar, fish sauce, garlic, and onion in a large mixing bowl. Add the Korean red pepper flakes – start with half the amount and add more to reach your desired spice level. Mix in the green onions, carrot, and radish (if using).

Rinsing the cabbage: After the cabbage has been soaking for 1.5 to 2 hours, rinse it thoroughly under cold water. Make sure to get rid of any excess salt. Drain the cabbage and squeeze out any remaining water.

Mixing: Gently spread the seasoning paste between the leaves of the cabbage, ensuring every leaf gets a generous amount of the seasoning.

Packing the kimchi: Pack the seasoned cabbage pieces into a clean, sterilized jar. Press down as you go to minimize air pockets.

Fermenting: Leave the jar at room temperature for about 24-48 hours, depending on the ambient temperature and how fermented you want your kimchi. You might notice bubbles inside the jar, which is a sign of fermentation. Once it’s fermented to your liking, store it in the refrigerator. This will slow down the fermentation process.

Serving: Kimchi can be consumed immediately, but for best flavor, wait at least a week. As kimchi ages, it becomes tangier and more sour.

Notes:
Ensure all utensils, bowls, and jars are clean. Contaminants can interfere with the fermentation process.

The fermentation time can vary based on the room temperature and personal taste. Check it periodically to see if it’s reached your desired level of fermentation.

Kimchi can be stored in the refrigerator for several weeks to months. Over time, it will continue to ferment and become sourer.

This is a basic Napa cabbage kimchi recipe. There are countless variations with different ingredients and techniques across Korea, so feel free to experiment and adjust the recipe to your liking!