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Kimchi
Kimchi
Kimchi is a traditional Korean dish made with fermented vegetables, usually Napa cabbage and radishes, seasoned with various spices and seasonings like garlic, ginger, and chili pepper. It has a tangy, spicy, and slightly sour flavor and is often enjoyed as a side dish or added to dishes like stir-fries, soups, and rice bowls.
Ingredients
Method
- Cut the Napa cabbage in half lengthwise, then chop into bite-sized pieces. Place in a large bowl and sprinkle with salt. Let it sit for about 1-2 hours to draw out excess moisture.
- Rinse the cabbage under cold water to remove the salt, then drain well and pat dry with a clean towel.
- In a separate bowl, mix together the Korean red chili pepper flakes, garlic, ginger, fish sauce, soy sauce, and sugar to create a paste.
- Add the chopped green onions and julienned daikon radish to the paste and mix well.
- Gently combine the cabbage with the paste mixture until the cabbage is well coated.
- Pack the kimchi into a clean, airtight jar or container, pressing down firmly to remove any air bubbles.
- Leave the kimchi to ferment at room temperature for 1-2 days, then refrigerate. The longer it sits, the more flavorful it will become.
- Enjoy!
Nutrition
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