Here is the recipe of flavorful kimchi which makes a perfect side dish to serve with noodles or rice.
Ingredients:
- 1 medium Napa cabbage (about 2 pounds)
- 1/4 cup sea salt
- 4 cups water
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon turmeric powder
- 2 tablespoons fish sauce or soy sauce (for vegan option)
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 teaspoons sugar or honey
- 2-3 green onions, thinly sliced
- 1 medium carrot, julienned (optional)
Instructions:
Cut the Napa cabbage lengthwise into quarters and remove the core. Then, chop the cabbage into bite-sized pieces. In a large bowl, dissolve the sea salt in water to create a brine. Submerge the chopped cabbage in the brine, cover, and let it rest at room temperature for 1-2 hours, turning occasionally. After the cabbage has soaked in the brine, rinse it thoroughly under cold water to remove excess salt. Drain well in a colander.
In a small bowl, combine the grated ginger, minced garlic, Korean red pepper flakes, turmeric powder, fish sauce or soy sauce, rice vinegar or apple cider vinegar, and sugar or honey. Mix well to form a paste.
In a large mixing bowl, combine the drained cabbage with the kimchi paste. Add the sliced green onions and julienned carrot. Toss everything together until the vegetables are evenly coated with the paste.
Pack the kimchi mixture tightly into clean glass jars, pressing down firmly to remove air bubbles. Leave about an inch of space at the top of each jar to allow for expansion during fermentation. Close the jars tightly with lids.
Store the jars in a cool and dark place to allow the kimchi to ferment at room temperature for 2-5 days. Check the kimchi daily and press it down to make sure that the contents are submerged in the juice.
Once the kimchi is ready as per your preference, place the jar in the refrigerator.