Kimchi

김치 · Kimchi

Ingredients11

• napa cabbage1.5 kg
• coarse sea salt80 g
• water1 L
• Korean radish200 g
• green onions4
• garlic6 cloves
• ginger15 g
• gochugaru60 g
• fish sauce3 tbsp
• salted shrimp2 tbsp
• sugar1 tbsp

Method

1. Quarter the napa cabbage lengthwise, rinse it, and salt the leaves evenly with the coarse sea salt.
2. Cover the cabbage with the water and soak for 6 to 8 hours, turning once, until the thick stems bend without breaking.
3. Rinse the cabbage thoroughly under cold water and drain well.
4. Cut the radish into thin matchsticks and slice the green onions.
5. Blend or finely mince the garlic and ginger, then mix them with the gochugaru, fish sauce, salted shrimp, and sugar into a thick paste.
6. Fold the radish and green onions into the paste, then rub the seasoning between every cabbage leaf.
7. Pack the cabbage tightly into a clean jar, press out air pockets, and leave a little room at the top.
8. Ferment at cool room temperature for 1 to 2 days, then refrigerate; it keeps for several weeks and tastes best after a few days.