Easy Kimchi
Kimchi is literally eaten with every meal in Korea. It is very healthy to eat; filled with probiotics and vitamins. The concept of making kimchi is very similar to making sauerkraut: fermented salted cabbage, but spicy. This recipe is a simplified version, also known as mak kimchi. Traditional kimchi is called pogi kimchi, where the cabbage is left quartered and the seasoning is rubbed in-between each leaf, then left to ferment. There is also a lot more salting in the process. If you eat at a Korean restaurant, they will typically bring you a huge chunk of the quartered kimchi and cut it apart with a pair of scissors table side. 1 whole Napa cabbage looks like it's going to be a lot, but once salted, shrinks down to a quarter of the amount. If you double this recipe, you should be able to fill 3 - 20oz jars.There are many additions that you can put in your kimchi while fermenting. It is common to see Korean radish, oysters, Korean pear, garlic chives, etc. If you want your kimchi to be less spicy, reduce the amount of gochugaru. If you don't have salted shrimp, add in more fish sauce. This kimchi recipe will last in the refrigerator for at least 2 months after the 3 week fermentation process.
Ingredients
- 1 napa cabbage, about 4 lbs
- 3/4 cup salt
- 3 cup water
- 3 green onion chopped
Kimchi Seasoning
- 1/2 cup gochugaru red chili flakes
- 2 tbsp salted shrimp
- 2 tbsp fish sauce
- 2 tbsp minced garlic
- 1 tsp grated ginger
- 1/2 tbsp sugar
Instructions
- Cut the Napa cabbage into 1 1/2" pieces.
- In a large bowl, dissolve the salt in 3 cups of water. Add in the Napa cabbage. Let soak for 2 hours. Now is a great time for bong rips.
- Rinse the cabbage at least 3 times. Make sure to get rid of as much excess water as possible.
- Mix all of the Kimchi seasoning ingredients together.
- Mix together in a large bowl the Napa cabbage, green onions, and the kimchi seasoning. Make sure that all of the cabbage is evenly coated. For best results, mix this by hand with kitchen gloves.
- Place the kimchi in an airtight jar or container. Let sit out at room temp for at least 12 hours. Then store in the refrigerator and let ferment for at least 3 weeks before consumption.
