Spicy Kimchi
Kimchi is one of the most well-known dishes in Korean cuisine, a cornerstone of local gastronomy for millennia. This spicy, fermented cabbage is not only delicious but also packed with probiotics that aid digestion and strengthen the immune system. Gochugaru chili flakes provide kimchi's distinctive spiciness, while fish sauce and garlic offer deeper layers of flavor. Kimchi can be enjoyed with a wide variety of dishes, and its flavor only becomes richer the longer it is fermented. Try this authentic Korean recipe at home and enjoy the health benefits of traditional fermented foods!
Ingredients for this recipe
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Preparation Steps
1
Halve the Napa cabbage lengthwise, then halve each piece again to create quarters. Rinse thoroughly, then layer the leaves with coarse sea salt. Let it sit for 2-3 hours to allow the salt to draw out moisture.
2
Rinse the salted cabbage thoroughly with cold water at least 2-3 times, then drain well and set aside.
3
Peel the carrot and cut into thin strips. Chop the green onions into approximately 2-inch pieces.
4
In a blender, combine the garlic, ginger, Korean chili flakes (gochugaru), fish sauce, and sugar. Blend until you have a spicy paste.
5
In a large bowl, combine the drained cabbage, carrot, and green onions with the spicy paste. Massage the paste well into the leaves, ensuring they are coated evenly.
6
Pack the kimchi into a clean, airtight jar, making sure to leave as little air as possible. Gently press down with a spoon to ensure the cabbage is submerged in its own juices.
7
Let it ferment at room temperature for 1-2 days. Press down on the cabbage once a day to ensure proper fermentation.
8
After 2 days, transfer the kimchi to the refrigerator and let it continue to ferment for at least one week. The longer it sits, the more intense the flavor will become.
9
Enjoy the finished kimchi as a side dish, with soups, rice, or even with fried foods.
