Ingredients:
– 3 Napa cabbage heads
– 1 cup coarse sea salt
– 2 tablespoons grated ginger
– 4 tablespoons Korean red pepper flakes (gochugaru)
– 6 cloves garlic, minced
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 4 green onions, chopped
– 1 medium daikon radish, julienned
Cooking sequence:
1. Cut the Napa cabbage heads in half lengthwise, then cut each half into 2-inch wide pieces. Rinse the cabbage pieces thoroughly under cold running water and drain.
2. Dissolve the sea salt in a large bowl filled with water. Submerge the cabbage pieces in the saltwater, making sure they are completely covered. Allow them to soak for 2 hours, flipping them occasionally.
3. While the cabbage is soaking, prepare the kimchi paste. In a small bowl, combine grated ginger, Korean red pepper flakes, minced garlic, fish sauce, soy sauce, and sugar. Mix well to form a paste.
4. After 2 hours, remove the cabbage from the saltwater and rinse them under cold running water to remove excess salt. Gently squeeze out any excess water from the cabbage.
5. In a large mixing bowl, combine the cabbage pieces, kimchi paste, chopped green onions, and julienned daikon radish. Use your hands to thoroughly coat the cabbage with the paste, ensuring all pieces are covered.
6. Transfer the kimchi mixture to a glass jar or airtight container, pressing it down to remove any air pockets. Leave about 1 inch of space at the top of the container as the kimchi may expand during fermentation.
7. Store the kimchi at room temperature for 2-3 days to allow it to ferment. After this initial fermentation period, you can transfer it to the refrigerator to slow down the fermentation process.
8. Serve the kimchi as a side dish with Korean meals or use it in various recipes to add a spicy and tangy kick. It can last for several months in the refrigerator if stored properly.
Enjoy the delicious and spicy homemade Korean kimchi!