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Kimchi
Kimchi
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Prep Time:
60 minutes
Total Time:
6180 minutes
Homemade kimchi: Sweet-spicy fermented cabbage with Korean chili powder.
Ingredients:
  • 2 heads napa cabbage
  • 1.25 cups sea salt
  • 1 tablespoon fish sauce
  • 5 green onions, chopped
  • 0.5 small white onion, minced
  • 2 cloves garlic, pressed
  • 1 teaspoon ground ginger
  • 5 tablespoons Korean chile powder
Instructions:
  • Halve cabbages lengthwise, trim ends, and cut into 2-inch square pieces. Place them in large resealable bags and evenly sprinkle salt over leaves. Massage cabbage with salt, seal the bags, and let sit at room temperature for 6 hours.
  • Give the cabbage leaves a thorough rinse under cold water 2 to 3 times to remove most of the salt, then drain and gently squeeze out any excess liquid.
  • In a large container with a tight lid, combine rinsed cabbage, fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over the mixture. To evenly coat the cabbage leaves, wear plastic gloves and rub the chile powder in.
  • Cover the container tightly and place it in a cool, dry area. Let it sit untouched for 4 days. Chill in the refrigerator before serving, and it can be stored there for up to 1 month (if you can resist it for that long!).

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