Kimchi
Classic Korean fermented cabbage, spicy and tangy, perfect as a side dish.
Kimchi is a traditional Korean side dish made from fermented napa cabbage and radishes, seasoned with chili paste, garlic, ginger and other aromatics.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 6 cloves
- Napa Cabbage - 1.5 kg
- Green Onions - 4 stalks
- Ginger - 1 tbsp
- Carrots - 1 cup
- Salt - 3 tbsp
- Sugar - 1 tbsp
- Gochujang - 2 tbsp
- Fish Sauce - 2 tbsp
Directions
Step 1
Cut the cabbage into quarters and remove the core.
Step 2
Soak the cabbage in salted water for 2 hours.
Step 3
Rinse and drain well.
Step 4
Mix gochujang, garlic, ginger, fish sauce and sugar to make a seasoning paste.
Step 5
Toss cabbage with the paste until evenly coated.
Step 6
Add carrots and green onions, mixing well.
Step 7
Pack the mixture into a clean jar, pressing down to remove air.
Step 8
Leave to ferment at room temperature for 1–2 days, then refrigerate.
Cook's Notes
Adjust fermentation time to taste; longer fermentation yields tangier kimchi.