Unfoil

Kimchi

Prep Time: 45 mins
Cook Time: 0 mins
Total Time: 45 mins
Servings: 10

Ingredients

  • 2.00 lb Napa Cabbage (Halved and cut into 2-inch pieces)
  • 0.50 cup Salt (Coarse sea salt, for brining)
  • 32.00 floz Water (For brining)
  • 0.75 cup Gochugaru (Korean Chili Powder) Gochujang Kin...
  • 2.00 tbsp Garlic (Minced)
  • 1.00 tsp Fresh Ginger (Minced)
  • 3.00 tbsp Fish Sauce
  • 1.00 tsp Sugar
  • 1.00 cup Korean Radish (Julienned) Daikon Radish

Instructions

  1. In a large bowl, mix the cabbage with the coarse salt. Add enough water to cover. Let sit for 2-3 hours, flipping the cabbage occasionally. This is the brining process.
  2. Rinse the cabbage thoroughly 3 times under cold water to remove excess salt. Drain well.
  3. In a separate bowl, prepare the seasoning paste: combine the Gochugaru, garlic, ginger, fish sauce, sugar, and julienned radish. Mix thoroughly.
  4. Wearing gloves, spread the seasoning paste evenly over every piece of cabbage and radish.
  5. Pack the kimchi tightly into an airtight jar, leaving 1-2 inches of headspace. Cover loosely to allow gases to escape.
  6. Allow to ferment at room temperature for 1 to 5 days, tasting daily. Once it reaches your preferred level of sourness, transfer the jar to the refrigerator for storage.