Kimchi is always mandatory when eating Korean food and is always loved. Not only does it taste good, but it’s also very easy and fun to make! You will need patience during the process but it’s worth it!
- 2.5 lbs. Napa cabbage
- 6 to 8 cups + 1 tablespoon water
- 1/4 cup + 1 tablespoon kosher or sea salt
- 5 garlic cloves
- 2 daikon radishes
- 1 bundle scallions
- 1 tablespoon fresh ginger
- 3 to 5 tablespoons coarse Korean red pepper flakes
- 1 teaspoon white sugar
- 1/2 nori sheet
- Rinse and prep cabbage. Cut cabbage into strips and place in mixing bowl. Add 1/4 cup salt and gently massage the salt into leaves while using gloves. Pour water into the bowl until cabbage is just covered, about 10 minutes. Place plate on top of the cabbage to weight. Set aside for at least 3 hours or overnight, folding once or twice
- Pour cabbage into a strainer and rinse under cool running water. Set strainer aside to allow cabbage to drain, about 20 minutes. Dry mixing bowl and set aside for reuse.
- Combine sugar, pepper flakes, nori and sugar in a small mixing bowl. Add 1 tablespoon filtered water and stir contents until thick paste forms. Combine 2 cups water with 1 tablespoon salt and stir. Set aside.
- Meanwhile, rinse and prep daikon, ginger, scallions, and garlic. Combine ingredients with cabbage in mixing bowl. Add the paste and fold until the cabbage is evenly coated with the paste, about 2 minutes.
- Pack kimchi into Mason jar. Add just enough brine from step three (if needed) to cover ingredients. Seal and place jar on a shelf out the direct sunlight for 24 hours. After 24 hours, open jar to release gasses, it should be stinky. Then reseal and store kimchi in the fridge for up to 1 month.
- Done! You can eat it as a side dish or you can add it into your so