My daughter’s favorite food at the moment is Korean kimchi and Japanese Sushi, it has been for a while. We like eating Kimchi as a side to anything Korean, Japanese, or Chinese we make at home. Come on let’s make this probiotic superfood! Save it in a jar for when you need it. It lasts a long time.
Kimchi is a very versatile and flavorful Korean fermented vegetable dish, so it can be eaten with many different foods.
It is a staple banchan (side dish) served alongside a bowl of steamed white rice. The tangy, spicy kimchi complements the plain rice perfectly.
Kimchi goes well with grilled or pan-fried meats like bulgogi (marinated beef), jeyuk bokkeum (spicy stir-fried pork), or grilled fish. A small amount of chopped kimchi is often added to enhance the flavor of stews like kimchi jjigae (kimchi stew) or soups.
Chopped kimchi is a common filling for mandu (dumplings) or dduk bun (rice flour buns). There are so many more cuisines that Kimchi is a part of.
Napa Cabbage Kimchi
Ingredients
1 large napa cabbage (about 2 lbs), quartered lengthwise with cores removed
1/4 cup kosher salt
1/2 cup water
8-10 large garlic cloves, minced
1 piece fresh ginger (2-inch), peeled and grated
1/2 cup Korean chili powder (gochugaru)
2 tablespoons fish sauce
2 tablespoons sugar
10-12 green onions, cut into 1-inch pieces
1 cup julienned carrot
1 small daikon radish, julienned (optional)
Instructions
1. In a large bowl, salt the cabbage quarters by sprinkling salt between the leaves. Add water, then weigh down the cabbage with a plate to keep it submerged. Let stand for 1-2 hours.
2. Rinse the cabbage under cold running water to remove salt and drain well. With your hands, gently squeeze out any excess liquid from the cabbage. Set aside.
3. In a small bowl, make the kimchi paste by mixing the garlic, ginger, chili powder, fish sauce, and sugar.
4. Using your hands, gently squeeze out any remaining liquid from the cabbage. Transfer cabbage and any liquid to a large glass or ceramic bowl.
5. Add the kimchi paste, green onions, carrot, and radish (if using). Using your hands, massage the vegetables with paste until evenly coated.
6. Pack the kimchi tightly into a glass jar or fermentation crock. Press down to remove air pockets.
7. Cover with fermentation weight or airtight lid. Let ferment at room temperature for 1-2 days before transferring to cold storage.
Notes
Enjoy!
