Classic Korean Kimchi - Spicy, Fermented Korean Vegetable Delight

Kimchi is a traditional Korean side dish of fermented vegetables, commonly seasoned with chili pepper, garlic, ginger, and other spices. It is renowned for its distinct, pungent flavor and vibrant red color. Kimchi is rich in vitamins, aids digestion, and can be enjoyed as a side dish or incorporated into various recipes such as soups, stews, and stir-fries.

Ingredients:

• 1 medium Napa cabbage
• 1/4 cup sea salt
• 4 cups water
• 1 small daikon radish, julienned
• 4 green onions, chopped
• 1 medium carrot, julienned
• 1 thumb-sized piece of ginger, grated
• 4 cloves garlic, minced
• 3 tbsp Korean red chili pepper flakes (Gochugaru)
• 2 tbsp fish sauce (optional for vegetarian version)
• 1 tsp sugar
• 1/4 cup soy sauce

Instructions:

1. Wash the Napa cabbage under cold running water. Cut it into quarters and remove the core. Cut the quarters into roughly 2-inch pieces.
2. In a large bowl, dissolve the salt in the water. Add the cabbage pieces and press them down to ensure they are submerged. Let it soak for at least 2 hours, turning the cabbage occasionally.
3. After soaking, rinse the cabbage thoroughly under cold water to remove the excess salt. Drain well and set aside.
4. In a separate bowl, combine the daikon radish, green onions, and carrot. Add the ginger, garlic, Korean red chili pepper flakes, fish sauce (if using), sugar, and soy sauce.
5. Add the drained cabbage to the vegetable mixture and use your hands to gently mix everything together. Be sure to wear gloves to avoid irritation from the chili flakes.
6. Pack the kimchi tightly into a clean, sterilized jar, pressing down to remove air bubbles. Leave some space at the top to allow for expansion as it ferments.
7. Cover the jar loosely with the lid to allow gases to escape. Let the kimchi sit at room temperature for 1-2 days to begin fermenting. During this time, you might need to press the kimchi down daily to keep it submerged in its own juices.
8. After the initial fermentation, transfer the jar to the refrigerator. The kimchi will continue to ferment slowly and develop more flavor over time. It can be stored in the fridge for several weeks to months.

Enjoy your homemade Korean Kimchi as a zesty accompaniment to your meals, or use it to enhance various dishes with its unique and delightful flavor!