Korean kimchi recipe

 

Ingredients:

• Napa cabbage (1 large head, about 2 lbs)

• Coarse sea salt (1/4 cup)

• Radish, sliced (1/2 cup)

• Carrot, julienned (1/2 cup)

• Scallion, chopped (1/4 cup)

• Ginger, minced (1 tbsp)

• Garlic, minced (4 cloves)

• Fish sauce (2 tbsp)

• Sugar (1 tbsp)

• Red pepper flakes (2 tbsp)

• Water (1/2 cup)

• Rice flour (2 tbsp)

Instructions:

1. Cut the cabbage into 2-inch pieces and salt it with 1/4 cup of coarse sea salt in a large bowl.

2. Mix well and let it sit for 2 hours, or until the cabbage is wilted.

3. In a separate bowl, mix together the radish, carrot, scallion, ginger, garlic, fish sauce, sugar, red pepper flakes, water, and rice flour.

4. Rinse the salt from the cabbage and squeeze out excess water.

5. Mix the cabbage with the sauce mixture.

6. Transfer the mixture to a jar and press it down until the liquid covers the ingredients.

7. Leave the jar at room temperature for 2-3 days, or until the kimchi reaches the desired level of fermentation.

Transfer the jar to the refrigerator and enjoy the kimchi as a side dish or ingredient in various recipes.