YA brilliant recipe to create your own batch of homemade kimchi, a culinary masterpiece that's sure to impress your taste buds and elevate your meals. Whether enjoyed as a side dish, a topping for rice bowls, or a flavour-packed ingredient in stir-fries and soups, this tangy, spicy kimchi is a testament to the art of fermentation and the vibrant flavours of Korean cuisine.
Cut the napa cabbage lengthwise into quarters, then remove the core.
1 large napa cabbage
Chop the cabbage into bite-sized pieces and place them in a large bowl.
Dissolve the sea salt in water and pour it over the cabbage, ensuring it's fully submerged. Let it sit for 1 to 2 hours, tossing occasionally.
1/4 cup salt, 1 cup water
Make the Seasoning Paste:
In a small saucepan, combine the glutinous rice flour (if using) with water and cook over medium heat until thickened. Let it cool.
1 tbsp glutinous rice flour
In a mixing bowl, combine the cooled rice flour paste (if using), Korean chili powder, fish sauce or salted shrimp paste, sugar, minced garlic, and grated ginger. Mix well to form a thick paste.
1/4 cup Korean chili powder, 3 tbsp fish sauce, 1 tbsp sugar, 4 cloves garlic, 1 tbsp ginger
Mix the Ingredients:
Drain the cabbage and rinse it under cold water to remove excess salt. Squeeze out any excess moisture.
In a large mixing bowl, combine the cabbage, green onions, carrot, and daikon radish (if using). Add the seasoning paste and toss until the vegetables are evenly coated.
4 large scallions, 1 medium carrot, 1 large daikon radish
Fermentation:
Pack the kimchi tightly into clean glass jars, pressing down to remove any air pockets.
Leave about an inch of space at the top of each jar to allow for expansion during fermentation.
Seal the jars tightly and let them ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation. Taste the kimchi daily until it reaches your preferred tanginess.
Once fermented to your liking, transfer the jars to the refrigerator to slow down the fermentation process. Kimchi can be stored in the refrigerator for several weeks to several months, developing deeper flavours over time.