As the vibrant hues of autumn began to paint the world outside my kitchen window, I found myself yearning for the warmth of family traditions. I remember my grandmother, a formidable force in the kitchen, standing over a large wooden bowl, her hands skillfully mixing a medley of ingredients that would soon transform into the most delightful kimchi. This was more than just a side dish; it was a celebration of flavors, a testament to resilience, and a symbol of love. Inspired by those cherished memories, I’ve crafted a kimchi recipe that captures that same spirit, bursting with spice and tang, perfect for sharing with loved ones.
Ingredients
1 medium Napa cabbage (about 2 pounds)
1/4 cup sea salt
4 cups water
6 green onions, chopped
1 medium carrot, julienned
1 tablespoon grated ginger
5 cloves garlic, minced
2 tablespoons fish sauce (or soy sauce for a vegan option)
2 tablespoons sugar
1/4 cup Korean red pepper flakes (gochugaru)
1 tablespoon sesame seeds (optional)
Instructions
Begin by preparing the cabbage. Cut the Napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces and place them in a large bowl. Dissolve the sea salt in the water and pour over the cabbage. Let it sit for about two hours, turning occasionally to ensure even salting. This step is crucial for drawing out moisture and creating the perfect crunch.
After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt. Drain well and set aside.
In a separate bowl, combine the chopped green onions, julienned carrot, grated ginger, minced garlic, fish sauce, sugar, and Korean red pepper flakes. Mix everything well until the sugar dissolves and the ingredients are evenly distributed, creating a fragrant paste that will be the heart of your kimchi.
Now, it’s time to bring everything together. Add the drained cabbage to the bowl with the spice paste. Using your hands (gloves recommended!), mix everything together, ensuring that the cabbage is well-coated with the spicy mixture. This is where the magic happens; the colors and aromas will transport you to a bustling Korean market.
Once thoroughly mixed, pack the kimchi tightly into a clean glass jar, leaving some space at the top for fermentation gases to escape. If you wish, sprinkle sesame seeds on top for an added crunch and flavor.
Seal the jar loosely and let it sit at room temperature for 1-3 days, depending on your desired level of fermentation. Check daily to see if it’s bubbling; this is a sign of fermentation. Once it reaches your preferred tanginess, transfer the jar to the refrigerator, where it can continue to develop its flavors for weeks.
Every time I open my fridge and grab that jar of kimchi, memories flood back—family gatherings filled with laughter, shared meals, and the comforting feeling of home. This kimchi isn’t just food; it’s a connection to my roots, a reminder of the warmth that flavors can bring into our lives. Enjoy it as a side dish, in fried rice, or even as a topping on tacos for a unique twist!