How to make Kimchi at Home | Easy & Delicious

Making kimchi at home is a rewarding process that allows you to enjoy a delicious and healthy traditional Korean side dish. Here's a step-by-step guide on how to make kimchi:
Ingredients:
1 large Napa cabbage (about 2 pounds)
1/4 cup sea salt
Water, enough to cover the cabbage
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
3-4 tablespoons Korean red pepper flakes (gochugaru)
3 tablespoons fish sauce or soy sauce (for a vegetarian option)
1 tablespoon salted shrimp paste (optional)
1 daikon radish, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Equipment:
Large bowl
Colander
Gloves (for mixing)
Glass jar or airtight container
Instructions:
Prepare the Cabbage:
Cut the cabbage in half lengthwise, then slice each half into thirds.
Place the cabbage in a large bowl, sprinkle with sea salt, and toss gently. Add enough water to cover the cabbage. Let it sit for about 2 hours, turning the cabbage every 30 minutes to ensure even salting.
Make the Kimchi Paste:
In a small bowl, combine the garlic, ginger, sugar, gochugaru, fish sauce, and salted shrimp paste. Mix well to form a paste. Adjust the seasonings to taste-it should be a vibrant mix of spicy, salty, and slightly sweet.
Rinse and Drain Cabbage:
After salting, rinse the cabbage thoroughly under cold water to remove excess salt. Drain and squeeze out extra water.
Combine Ingredients:
In the large bowl, combine the drained cabbage with radish, scallions, and the kimchi paste. Using gloves, mix thoroughly, ensuring each piece of vegetable is well-coated with the paste.
Fermentation:
Pack the kimchi into a clean glass jar, pressing down as you go to minimize air pockets. Leave about an inch of space at the top. Seal the jar tightly.
Leave the jar at room temperature for 1-2 days for initial fermentation (you can taste it daily to check the flavor). As it ferments, you might see bubbles inside the jar, which indicates it’s fermenting properly.
After 1-2 days, refrigerate the kimchi. It will continue to ferment slowly in the refrigerator and will keep for a few weeks, getting more sour as time goes on.
Serving:
Kimchi can be eaten fresh right after making, but it develops more flavor as it ferments. Serve it as a side dish with rice, in stews, or make kimchi pancakes for a delicious treat.
Making kimchi at home allows you to control the flavors and level of fermentation. Feel free to experiment with different vegetables and seasonings to personalize your kimchi to your taste. Enjoy the process and the delicious results!

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🤤 Thanks for sharing