The kimchi recipe

Try this delicious kimchi recipe, a traditional Korean dish made from fermented cabbage and vegetables!

Ingredients

• 1 head of Napa cabbage
• 4 to 5 carrots
• 5 to 6 Korean white radishes
• 6 green onions
• 4 cloves of garlic
• 1 piece of fresh ginger (2 inches)
• 1/4 cup Korean chili pepper flakes (gochugaru)
• 1 tablespoon kimchi blend
• 2 tablespoons sugar
• 1/4 cup sea salt
• Filtered water

Preparation

• Cut the head of Napa cabbage into quarters. Sprinkle each quarter generously with sea salt. Place them in a large bowl or container and add enough water to cover them. Let them soak for at least 6 hours.

• Peel the carrots and radishes, then cut them into thin sticks. Cut the green onions into pieces about 2 inches in length.

• In a blender, mix peeled garlic, peeled ginger, Korean chili pepper flakes (gochugaru), kimchi assembly, and sugar until smooth.

• In a large bowl, mix the prepared vegetables with the seasoning paste until well coated.

• Put on rubber gloves to avoid skin irritation from the pepper. Then, take each seasoned vegetable piece and place it in a large clean glass jar, pressing firmly to pack the vegetables and release the juice.

• Once all the vegetables are in the jar, pour the remaining juice from the seasoning paste on top.

• Seal the jar tightly and let it ferment at room temperature for 1 to 2 days. Then, place it in the refrigerator to stop the fermentation process.

• The kimchi will be ready to consume within 3 to 4 days, but it will continue to ferment and develop its flavor over time. It can be kept in the refrigerator for several weeks or even months.

Kimchi is delicious served as a side dish with traditional Korean dishes such as rice, noodles, or even as a topping for sandwiches and salads. Enjoy your meal!