Kimchi
Recipe GLPR1bc89bd4c8f693
A vibrant, spicy Korean fermented vegetable condiment made with napa cabbage, Korean chili flakes, and umami-rich ingredients like salted shrimp and anchovy paste. This pungent, complex side dish develops deeper flavors over time and is traditionally served alongside rice and other meals.
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Ingredients
1500 grams napa cabbage, chopped into bite-sized pieces
1/4 cup sea salt
1/4 large onion, minced
1/2 head garlic, minced
1 inch piece ginger, cut into thin coins
1/2 small sweet apple, grated or finely chopped
3 tablespoons salted baby shrimp brine
3 tablespoons cooked short-grain rice, cooled
1 tablespoon fermented anchovy paste or fish sauce
2 teaspoons sugar, optional
1/4 Korean radish, shredded
1 large carrot, shredded
4 scallions, thinly sliced
35 grams garlic chives, cut into 2-inch lengths
1/2 cup gochugaru Korean chili flakes
Directions
Place the chopped napa cabbage in a large mixing bowl and sprinkle with the sea salt, mixing thoroughly with your hands to distribute the salt evenly. Let the cabbage sit for 2-3 hours at room temperature, stirring occasionally, until it releases significant moisture and becomes wilted.
Drain the cabbage through a fine-mesh strainer, reserving the drained liquid. Press the cabbage gently to remove excess moisture, then return the drained cabbage to the bowl.
In a small bowl, combine the minced onion, minced garlic, sliced ginger coins, grated apple, salted shrimp brine, cooled cooked rice, fermented anchovy paste, and sugar if using. Mix until well combined to create the seasoning paste.
Add the shredded Korean radish and carrot to the drained cabbage, then add the sliced scallions and garlic chive lengths.
Sprinkle the gochugaru Korean chili flakes over the vegetable mixture.
Pour the seasoning paste over the vegetables and mix thoroughly with your hands, wearing food-safe gloves if desired, until every piece of cabbage and vegetable is evenly coated with the red chili paste and seasonings.
Pack the kimchi tightly into clean glass jars, pressing down firmly to submerge the vegetables in their own liquid. Leave about 1 inch of headspace at the top of each jar.
Seal the jars loosely or cover with an airlock lid to allow fermentation gases to escape. Store at room temperature (68-145°F) for 3-7 days, tasting periodically until your desired level of fermentation and tanginess is reached.
Once fermented to taste, seal the jars tightly and refrigerate. The kimchi will continue to slowly ferment in the cold and can be stored for several months.
