Studies have shown that eating fermented foods is really good for our gut. The even better news is that that includes items like kimchi. The Korean cabbage dish is an accompaniment at almost every meal, offering punchy flavors and crunchy textures. Here’s how to make your own.
Ingredients:
- 1 napa cabbage
- 8 ounces daikon radish
- 4 medium scallions
- 5-6 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 teaspoon granulated sugar
- 2 tablespoons fish sauce
- 3½ tablespoons Korean red pepper flakes
- ¼ cup sea salt
- Water, preferably distilled or filtered
Instructions:
- Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece and cut each quarter crosswise into 2-inch-wide strips. Peel and cut the radish into matchsticks. Trim the scallions and slice into 1-inch pieces.
- Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Allow to stand for 1 to 2 hours.
- Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes.
- Combine the garlic, ginger, sugar, and fish sauce into a smooth paste. Stir in the red pepper flakes and set aside until the cabbage is ready.
- Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add in the radish and scallions.
- Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into a 1-quart jar. Press down on the kimchi until the liquid rises to cover the vegetables, leaving at least 1 inch of space at the top.
- Seal the jar and place a bowl or plate underneath to catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
- Check the kimchi once a day, opening the jar and pressing down on the vegetables with a spoon to keep them submerged under the brine. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. It is possible to eat right away but is best after another week or two.
