Kimchi
Kimchi is one of South Korea's most well-known and ancient dishes, a staple of Korean cuisine for thousands of years. Through fermentation, it's not only incredibly flavorful but also healthy, packed with probiotics and vitamins. The tradition of making kimchi is passed down from generation to generation, with many variations depending on the vegetables and spices used. The spicy, flavorful taste comes from gochugaru, or Korean chili flakes, which are essential for making authentic kimchi. Well-made kimchi can last for weeks in the refrigerator, and its flavors become richer over time. Here's a tip: If you prefer a milder kimchi, reduce the amount of chili or add a little apple or pear to the spice paste for a natural sweetness!
Ingredients for this recipe
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Preparation Steps
1
Cut the Napa cabbage into quarters, then thoroughly rub each leaf with salt. Let it sit for 2-3 hours to release its juices.
2
Meanwhile, prepare the kimchi spice paste: In a small saucepan, whisk together the rice flour and water, then heat until thickened. Add the sugar and stir until dissolved.
3
Mince the garlic and ginger, then combine with the gochugaru, fish sauce, and the thickened rice mixture to create a spice paste.
4
Julienne the carrot and green onions, then add them to the paste, mixing well.
5
Rinse the cabbage under cold water and drain well. Then, coat each leaf individually with the spice paste, ensuring it's thoroughly covered.
6
Pack the kimchi into a clean, sterilized jar or container, pressing down to remove any air pockets, and cover.
7
Let it ferment at room temperature for 1-2 days, then refrigerate. The kimchi can be eaten after a few days, but the flavors will continue to develop over time.
