This again is one of those ancient recipes that every family in Korea has their own special way of doing handed down through generations. This is a basic kimchi recipe that works and tastes great with consistent results. That being said, I encourage you to research and experiment with your own recipes, too. You can ferment this one for as little or as much time as you like, just pop it in the fridge when you’re happy with how it tastes.
- 1 Chinese leaf cabbage (aka Napa cabbage), roughly chopped.
- 2 large, white onion, thinly sliced.
- 1 head of garlic, minced.
- 2 – 3 carrots, thinly sliced with a peeler.
- 1 handful of radishes, sliced.
- 1 thumb-sized piece of ginger, minced.
- Optional: 1 red chili, chopped.
- 2 tbsp of Gochujang (or add to taste). This is available in Asian supermarkets, or you can find it online both in dried flake form and in paste form. Both work well.
- 2% brine
- Heavily salt the cabbage and make sure the salt is evenly distrusted. Leave this overnight, or until the cabbage has “wilted” to your desired texture – at least 3 hours.
- Rinse the cabbage thoroughly to remove all the salt.
- Combine all the ingredients into a bowl. Weigh and add 2% salt.
- Put everything into a jar and submerge with a follower under a 2% brine.
- Ferment for 2 - 4 weeks, or until you’ve reached the desired taste, and then pop it in the fridge.
Have fun, experiment, and share with us the new tasty recipes you'll come up with!!