Spicy Kimchi
Kimchi is one of the best-known dishes in Korean cuisine, a cornerstone of the local gastronomy for millennia. Spicy kimchi is not only delicious, but also packed with probiotics that aid digestion and strengthen the immune system. Gochugaru chili flakes give kimchi its characteristic spiciness, while soy sauce and sesame seeds make the flavor richer and more complex. Kimchi can be eaten with a variety of dishes, and the longer it is aged, the richer its flavor becomes. Try this authentic Korean recipe at home and enjoy the beneficial effects of traditional fermented foods!
Ingredients for this recipe
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Preparation Steps
1
Cut the Napa cabbage lengthwise in half, then in half again to create quarters. Thoroughly wash the cabbage, then layer the coarse sea salt between the leaves. Let it stand for 2-3 hours, allowing the salt to draw out the 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 it into thin strips. Chop the green onions into approximately 2-inch pieces.
4
In a blender or food processor, combine the garlic, ginger, Korean chili flakes (gochugaru), fish sauce, soy sauce, and sugar to create a spicy paste.
5
In a large bowl, combine the drained cabbage, carrot, and green onions with the spicy paste. Ensure the paste is well distributed between the leaves, coating them thoroughly.
6
Pack the kimchi into a clean, airtight jar, ensuring minimal air pockets. Gently press down with a spoon to submerge the cabbage under 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, refrigerate the kimchi and let it continue to ferment for at least one week. The longer it sits, the more intense the flavor will become.
9
Before serving, sprinkle with toasted sesame seeds. Enjoy the finished kimchi as a side dish, with soups, rice, or even fried foods.
