Not everyone likes Kimchi. But people that do are quite passionate about it and can’t get enough of salted and fermented cabbage and other veggies that form this classic Korean dish. If you are a kimchi lover yourself, you know how easy it is to go through all your supplies. This is why it’s better to make your own and never run out. Kimchi can be easily made at home, and the process isn’t all that long. Here is how to do it.
Ingredients:
- 1 head Chinese cabbage
- 1 carrot
- 1 winter radish (Daikon)
- 1 bunch scallions
- ¼ cups Himalayan red salt or kosher salt
- 4 tablespoons Gochugaru (Korean chili powder) or regular chili powder
- 1 tablespoon fish sauce
- 1 teaspoon garlic powder
- 1 teaspoon toasted sesame seed
- 1 ½ teaspoon brown sugar
- ½ teaspoon ginger powder
Instructions:
- Cut the cabbage by length into four pieces. Remove the hard, bottom part and cut it into bite-size pieces.
- Generously salt the cabbage and then leave it overnight in a bowl.
- Rinse the cabbage under running water to remove the salt and then squeeze it to remove excess water. Cut the carrot, radish, and scallions, and combine it with cabbage in a bowl.
- Combine the chili powder, garlic powder, ginger powder, sesame seed, brown sugar, and fish sauce in a separate bowl. Give it a whisk.
- Rub the mixture into cabbage leaves by hand. Then pour the rest in a bowl with veggies and mix thoroughly.
- Pack the kimchi in a glass jar tightly and cover it with a clean cloth. Secure the cloth with some rubber bands and leave kimchi at room temperature for two days.
- You can start eating it after two days, but the more you leave it, the tastier it will be.
