kimchi
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Kimchi is a traditional Korean dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). It is a staple in Korean cuisine and is served as a side dish or used in a wide variety of cooked dishes. Kimchi is recognized for its high nutritional value, probiotic qualities, and its potential to reduce heart disease and cancer risks. The taste of kimchi can vary widely, depending on the recipe and fermentation process, but it is generally spicy and sour.
Recipe
Ingredients:
1 large Napa cabbage
1/2 cup sea salt
12 cups water
1 daikon radish, peeled and finely grated
4 medium scallions, ends trimmed, cut into 1-inch pieces
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger
1 tablespoon minced garlic cloves
2 teaspoons granulated sugar
Instructions:
Cut the cabbage lengthwise into quarters and remove the cores. Chop it into bite-sized pieces.
Dissolve the sea salt in the water in a large pot. Then put the cabbage into the pot. Make sure the cabbage is submerged in the water. Let it sit for 2 hours.
While waiting for the cabbage, mix the rest of the ingredients (radish, scallions, red pepper powder, fish sauce, ginger, garlic, and sugar) in a large mixing bowl to make the kimchi paste.
After 2 hours, rinse the cabbage under cold running water 3 times.
Drain the cabbage and mix it thoroughly with the kimchi paste in the mixing bowl.
Put the kimchi into a clean glass jar large enough to hold it all and pack it down. Leave about 1 to 2 inches of space on top.
Let it sit for 1 to 2 days in a cool, dark place until it ferments.
Once it starts to ferment, store in the refrigerator. You can eat it immediately, but it's best after another week or two.