It was a rainy afternoon, the kind that makes you crave something spicy and comforting. I found myself rummaging through my pantry, reflecting on the vibrant flavors of Korea. As I stumbled upon a head of napa cabbage and some daikon radish, the idea for homemade kimchi sparked a wave of nostalgia. I remembered my grandmother teaching me this traditional recipe, sharing stories of her youth in Korea, where every family had their own secret kimchi recipe. With her voice echoing in my mind, I decided to create my own version, filled with the warmth and love of my heritage.
Ingredients
- 1 large napa cabbage
- 1 medium daikon radish, julienned
- 1 cup sea salt
- 4 cups water
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons sugar
- 1/4 cup fish sauce (or soy sauce for a vegan option)
- 1/2 cup Korean red pepper flakes (gochugaru)
- 4 green onions, chopped
- 1 tablespoon sesame seeds (optional)
Instructions
Begin by slicing the napa cabbage lengthwise into quarters and then chopping it into bite-sized pieces. In a large bowl, dissolve the sea salt in the water. Submerge the cabbage in the saltwater, ensuring it is fully covered. Let it soak for about 2 hours, tossing it occasionally to ensure even salting.
While the cabbage is soaking, prepare the spicy paste. In a separate bowl, combine the grated ginger, minced garlic, sugar, fish sauce, and Korean red pepper flakes. Mix well until you achieve a smooth, thick paste. Taste and adjust the spice level to your liking; if you want it spicier, feel free to add more gochugaru.
Once the cabbage has soaked, drain it in a colander and rinse it thoroughly under cold water to remove excess salt. Squeeze out any remaining water gently and return the cabbage to a large mixing bowl.
Incorporate the julienned daikon radish and chopped green onions into the bowl with the cabbage. Add the spicy paste and, using your hands (gloves are recommended to avoid the heat of the pepper), mix everything together until the cabbage and vegetables are well coated in the spicy goodness.
Transfer the kimchi mixture into a clean, airtight jar or container, pressing down firmly to eliminate air pockets. Leave about an inch of space at the top as the kimchi will expand during fermentation. Seal the jar and let it sit at room temperature for 1-2 days to ferment, depending on your desired tanginess.
After fermentation, taste your kimchi. If it’s to your liking, transfer it to the refrigerator, where it will continue to develop flavor over time. Enjoy your homemade kimchi as a side dish, in stews, or even on a spicy kimchi fried rice adventure!
This recipe not only fills your kitchen with enticing aromas but also brings a piece of my heritage to your table. Each bite is a reminder of family, love, and the joy of cooking together.