In the heart of Seoul, where vibrant markets burst with colors and aromas, I stumbled upon an elderly lady crafting her kimchi with the utmost care. The way she mixed the ingredients – each stir infused with love and tradition – inspired me to create my own version of this iconic dish. This Spicy Kimchi Delight marries traditional elements with a twist, making it a perfect accompaniment to any meal or a standalone snack bursting with flavor.
Ingredients
1 head Napa cabbage
1/4 cup sea salt
4 cups water
1 medium daikon radish, julienned
1 carrot, julienned
1/2 cup green onions, chopped
1 tablespoon grated ginger
1 tablespoon minced garlic
1 tablespoon sugar
1/4 cup fish sauce (or soy sauce for a vegan option)
1/4 cup Korean red pepper flakes (gochugaru, adjust to taste)
1 tablespoon sesame seeds
Instructions
Begin by preparing the cabbage. Cut the Napa cabbage lengthwise into quarters, then chop it into bite-size pieces. In a large bowl, dissolve the sea salt in water and submerge the cabbage in this brine. Let it sit for about 2 hours, turning it occasionally to ensure it absorbs the salt evenly.
While the cabbage is brining, prepare the kimchi 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 paste. Taste it and adjust the spice level to your liking; this is your chance to make it as fiery as your heart desires!
Once the cabbage has wilted, rinse it under cold water to remove excess salt. Drain it well and place it in a large mixing bowl. Add the julienned daikon radish, carrot, and chopped green onions. Pour the kimchi paste over the vegetables and mix thoroughly, using your hands (gloved, if preferred) to ensure every piece is coated beautifully.
Transfer the mixture into clean, airtight jars. Press down firmly to eliminate air pockets, as this will help with fermentation. Leave about an inch of space at the top of each jar to allow for expansion. Sprinkle sesame seeds on top for added crunch and flavor.
Seal the jars and let them sit at room temperature for 1-3 days, depending on your taste preference. The longer you let it ferment, the more tangy and complex the flavors will become. Once it reaches your desired flavor, refrigerate the jars to slow down the fermentation process.
Enjoy your Spicy Kimchi Delight as a side dish, in rice bowls, or even as a topping for tacos! Each bite is a journey through the bustling streets of Korea, a celebration of fermentation and flavor that will undoubtedly become a staple in your kitchen.