Here's a traditional recipe for kimchi (김치), focusing on the classic Napa cabbage version, which is spicy, tangy, and packed with flavor.
Ingredients:
Main Ingredients:
1 large Napa cabbage (about 2-3 lbs)
1/4 cup salt (for salting the cabbage)
5 cups water
Kimchi Paste:
1 cup water
2 tbsp sweet rice flour (or regular flour)
1/4 cup Korean red chili flakes (gochugaru; adjust to taste)
1/4 cup fish sauce (or soy sauce for vegetarian)
3 tbsp sugar
4 cloves garlic, minced
1 tbsp ginger, grated
1/2 medium onion, finely chopped
Additional Vegetables (optional but recommended):
1 small carrot, julienned
4-5 green onions, chopped
1/2 daikon radish, julienned
Instructions:
1. Prepare the Cabbage:
Cut the Napa cabbage into quarters lengthwise, then into bite-sized pieces.
Dissolve 1/4 cup salt in 5 cups of water and soak the cabbage pieces in this mixture for about 1-2 hours, turning every 30 minutes to ensure even salting. The cabbage should become slightly wilted.
Rinse the cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well.
2. Make the Kimchi Paste:
In a small saucepan, combine 1 cup of water with the sweet rice flour (or regular flour). Stir over medium heat until it becomes a thick paste. Let it cool.
In a large bowl, mix the cooled rice paste with the gochugaru, fish sauce (or soy sauce), sugar, garlic, ginger, and onion until well combined. Adjust chili flakes to your spice preference.
3. Add Additional Vegetables:
Add the carrots, green onions, and daikon radish (if using) into the kimchi paste, mixing to coat the vegetables evenly.
4. Combine with Cabbage:
Add the drained cabbage to the bowl with the kimchi paste. Using gloves, massage the paste into the cabbage, making sure each piece is thoroughly coated.
5. Pack and Ferment:
Pack the kimchi tightly into a clean glass jar or airtight container, pressing down to remove air pockets.
Leave about an inch of space at the top, as the kimchi will expand slightly as it ferments.
Let it sit at room temperature for 1-2 days, depending on how tangy you like it. Then, refrigerate to slow down the fermentation process.
6. Serve:
After a few days in the fridge, your kimchi will be fully fermented and ready to enjoy. Kimchi lasts for weeks or even months, developing deeper flavors over time.
Enjoy your homemade kimchi!
