[Korean Wave] Easy Cabbage Kimchi Recipe

image source: www.kimchimari.com

Do you know what a Kimchi is? If you don’t, then you’re definitely out-of-touch with the latest food trend.

Kimchi is undeniably one of the most famous South Korean foods. It is a traditional dish that uses a fermentation process to preserve fresh vegetables. It comes in different kinds for nearly any vegetable can be fermented. You can pick between a super mild, slightly hot type to burn-your-face ultra-spicy kind.

Demand for this fermented vegetable dish is also growing as its popularity is continuously spreading throughout the world. So, I decided to share a simple Kimchi recipe to allow you to experience its majestic taste with the absence of any Korean store near you.

This version is called Mak Kimchi which is made of Napa cabbage and served in pre-cut bite sizes. It means you can literally eat it straight from the jar.

image source: www.thekitchn.com

Ingredients:

·         1 large head or 2 lbs. Napa Cabbage

·         ¼ cup kosher salt

·         ½ cup fish sauce

·         5 tbsps. of Korean chili powder (gochugaru)

·         ½ cup minced onion

·         5 cloves of garlic, minced

·         1 tsp. of ginger, finely grated

·         1 tsp. sugar

·         3-4 green onions, sliced

·         2-3 Korean radish, thinly sliced

·         Water

Instructions:

        1.    Wash and cut the cabbage into chunks. Put the cabbage in a bowl or a tray of water with dissolved             salt and leave it to soak for 3-4 hours.





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2.     If the cabbage is wilted already, rinse it under cold water for 3 times and drain carefully.


3.     Prepare the paste by combining the garlic, sugar, fish sauce, and water in a small bowl. Mix it gently to form a smooth paste. Add gochugaru according to your preferred level of spiciness.


4.     Gently squeeze the remaining water from the cabbage and return it to the bowl with the radish, green onions, and paste.


5.     Lightly massage the seasoning paste to the vegetables until they are well coated.





image source: www.phickle.com

6.     Pour the Kimchi into a jar and press it down until the brine rises above the vegetables. Make sure to seal the jar tightly.
 

7.     Leave the jar at room temperature and let it ferment for 3-5 days. 





image source: www.thekitchn.com

8.     Check your Kimchi daily and keep on pressing the vegetables down and submerged under the brine. Bubbles may rise inside the jar and brine may seep out of the lid, this is normal. Place the jar over a plate to catch any overflow.

9.     Transfer your Kimchi to the refrigerator once its taste is ripe enough for your liking. Eat it after a week or two for a better tasting experience.

Come on, try it and enjoy your own version of the infamous Kimchi.

Toodles,
Jean