There’s something magical about the way flavors meld and transform over time. I remember the first time I tasted kimchi at a small, bustling restaurant in Seoul. The vibrant colors and the intoxicating aroma of fermented vegetables captivated my senses, and the taste was a delightful explosion of spice and tang. It was then that I knew I had to try my hand at making this beloved staple at home. This recipe combines crunch, heat, and a touch of umami that will leave your taste buds dancing.
Ingredients
2 medium Napa cabbages, cut into quarters
1 cup sea salt
4 cups water
1 tablespoon grated ginger
1 tablespoon minced garlic
2 tablespoons sugar
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon soy sauce
2 tablespoons Korean red pepper flakes (gochugaru), adjust to taste
3 green onions, chopped
1 medium carrot, julienned
1 daikon radish, julienned
1 tablespoon sesame seeds (optional)
Instructions
Begin the journey to your own delicious kimchi by preparing the napa cabbage. Cut the cabbage into quarters and remove the core. In a large bowl, dissolve the sea salt in the water and submerge the cabbage quarters. Allow them to soak for about 2 hours, turning occasionally, until they become slightly wilted and softer.
Once the cabbage is ready, rinse it thoroughly under cold water to remove excess salt. Drain well and set aside.
While the cabbage is draining, create the spicy paste. In a mixing bowl, combine the grated ginger, minced garlic, sugar, fish sauce, soy sauce, and Korean red pepper flakes. Stir until a smooth paste forms. Feel free to adjust the amount of gochugaru based on your spice tolerance—this is where the magic happens!
In a large mixing bowl, combine the drained cabbage, chopped green onions, julienned carrot, and daikon radish. Add the spicy paste and, using your hands (glove up if desired!), massage the paste into the vegetables until everything is evenly coated. The vibrant colors of the vegetables will bring a smile to your face as you mix.
Once mixed, pack the kimchi tightly into a clean, sterilized jar, leaving some space at the top for fermentation gases. You can sprinkle sesame seeds on top for an extra crunch if desired.
Seal the jar and leave it at room temperature for 1 to 5 days, depending on how fermented you like your kimchi. Each day, taste it to gauge the flavor. When it reaches your desired tanginess, transfer it to the refrigerator to slow down the fermentation process.
You can enjoy your homemade kimchi as a side dish, in fried rice, or even atop a savory breakfast bowl. The possibilities are endless, and each bite is a reminder of that vibrant restaurant in Seoul where my kimchi journey began. Enjoy!