kimchi

Recipe for making kimchi, a traditional Korean fermented side dish:

Ingredients:

- 1 medium-sized napa cabbage

- 1/4 cup sea salt

- 4 cups water

- 1 tablespoon grated ginger

- 3 cloves garlic, minced

- 1 tablespoon Korean red pepper flakes (gochugaru)

- 2 teaspoons granulated sugar

- 2 green onions, chopped

- 1 medium-sized carrot, julienned

Instructions:

1. Cut the cabbage: Remove the outermost leaves of the cabbage, then cut it in half lengthwise. Cut each half into smaller pieces, about 2 inches wide. Place the cabbage pieces in a large bowl.

2. Salt the cabbage: Dissolve the sea salt in the water, then pour the salt water over the cabbage. Make sure the cabbage is fully submerged in the water. Let it sit for 2 hours, flipping the cabbage pieces halfway through.

3. Rinse and drain the cabbage: After 2 hours, rinse the cabbage under cold running water to remove the excess salt. Gently squeeze out the excess water and let it drain in a colander for about 30 minutes.

4. Prepare the seasoning paste: In a separate bowl, combine the grated ginger, minced garlic, Korean red pepper flakes, and sugar. Mix well to create a thick paste.

5. Mix the cabbage and seasoning paste: Add the chopped green onions and julienned carrot to the seasoning paste. Mix everything together until the cabbage is well coated with the paste.

6. Ferment the kimchi: Pack the seasoned cabbage tightly into clean glass jars, pressing it down firmly to remove any air pockets. Leave about an inch of space at the top of the jar. Close the jars tightly with their lids.

7. Fermentation process: Place the jars in a cool, dark place like a pantry or cupboard. Let the kimchi ferment for 2 to 5 days, depending on your preference. Check the jars daily and press down the cabbage to keep it submerged in its own liquid.

8. Refrigeration: Once the kimchi reaches your desired level of fermentation, transfer the jars to the refrigerator. This will slow down the fermentation process. Kimchi can be eaten right away, but it tastes better after a few days of refrigeration.

9. Enjoy: Kimchi can be served as a side dish, added to rice bowls, used in stir-fries, or incorporated into other dishes. It can be stored in the refrigerator for several weeks.

Note: The fermentation time can vary based on the temperature and personal preference. It's a good idea to taste the kimchi occasionally to check if it has reached the desired level of sourness and fermentation.

Enjoy your homemade kimchi.