Ingredients
Recipe for 4 people.
 1 kg napa cabbage |
 70-100 g gochugaru (Korean chili powder) |
 1/4 cup fine sea salt |
 12-15 cloves of garlic |
 2 tablespoons rice flour |
 1 tablespoon sugar |
| 1 tablespoon crushed ginger |
 1 large daikon radish (optional) |
Utensils
 Kitchen knife |
 Large bowl |
| Measuring spoon |
 Plastic gloves |
 Cutting board |
 Freezer bag |
 Sealed glass jar |
 Kitchen scale |
Step-by-step preparation
Preparation time: 30 minutes
Cooking time: 0 minutes
Rest time: 1 hour of draining + 4 days of fermentation
STEP 1:
Cut the napa cabbage in half, then into pieces of suitable size for salting.
STEP 2:
In a large bowl, mix the sea salt with cold water and add the pieces of cabbage.
STEP 3:
Let the cabbage soak in salt for about 1 hour for draining and softening.
STEP 4:
Rinse the cabbage under cold water to remove excess salt, then drain it well.
STEP 5:
Prepare the spice paste by mixing the rice flour with water and cooking until thickened.
STEP 6:
Add to this paste the chili powder, sugar, ginger, and garlic, then mix by hand.
STEP 7:
Incorporate the cabbage into the spice mixture, ensuring that each piece is well coated.
STEP 8:
Transfer the kimchi into a sealed jar, pressing down well to remove air bubbles.
STEP 9:
Let it ferment at room temperature for 4 days before moving it to the refrigerator.
Preparing kimchi at home is a rewarding experience. This traditional Korean recipe invites you to get acquainted with authentic ingredients and fermentation techniques that enhance the flavors. By using napa cabbage, gochugaru, and other spices, you will create a dish that is both delicious and nutritious.
Each step of the preparation, from salting the vegetables to fermentation, contributes to developing a depth of flavor that pairs perfectly with many meals. Whether you enjoy it as a side dish or as a main course, homemade kimchi will surprise your palate and that of your guests.
