Kimchi
Prep time: 30 min.
Cook time: 2 weeks
Servings: 12-16
Ingredients
- Napa or green cabbage, 1 medium head (~2 lbs.) sliced
- Kosher salt, 1/4 cup
- Garlic, 5-6 cloves grated
- Ginger, 1 tsp. grated
- Sugar, 1 tsp.
- Fish sauce, 2 tbs.
- Gochugaru, 4 tbs.
- Green onions, 4 stalks sliced
Equipment
- Large bowl
- Grater
- Colander
- Mason jars (3, with lids)
- Gloves
Prep
- Core and slice cabbage into 1-2 inch strips
- Grate garlic
- Grate ginger
Instructions
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Place cabbage in large bowl and sprinkle with salt.
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Massage salt into cabbage.
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Add water to bowl until cabbage is covered.
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Cover the bowl with a plate and let stand ~2 hours.
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Rinse the cabbage a few times; drain and let sit in the colander.
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Rinse and dry the large bowl.
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Add garlic, ginger, sugar, gochugaru, fish sauce, and 1 tbs. water to the bowl. Mix until it's a paste.
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Add cabbage and green onions to the bowl.
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Using gloves, work the paste into the vegetables until evenly coated.
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Transfer kimchi into the mason jars. Press down on the kimchi to pack it down and leave at least 1 inch of space at the top before sealing.
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Store the jars on a plate at cool room temperature out of direct sunlight for 1-5 days.
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Check daily by opening each jar, pressing down on the vegetables, and taste-testing. When it's ready, transfer the jars to the fridge. The kimchi will be best after a week or two.