Here's a classic kimchi , a fermented dish made with cabbage, garlic, ginger, and chili. It's naturally gluten-free and perfect as a side dish.
Preparation time:15 minutes
Rest time:72 hours
Total time72 hrs 15 mins
Difficulty:Intermediate
Servings:
8
Ingredients
1 large Chinese cabbage (or 2 small ones)
50gcoarse sea salt (unrefined)
4cloves of chopped garlic
1piece of fresh ginger (approximately 5 cm)
2 sliced green onions
1 carrot cut into thin julienne strips
1tablespoon of sugar
3tablespoons of Korean chili powder (or chili powder)
2tbsp fish sauce (optional for a more authentic taste)
Preparation
1
To prepare the cabbage: Cut the cabbage lengthwise into quarters, then cut each quarter into 5 cm pieces. Place them in a large bowl and sprinkle with coarse salt. Mix well to coat the cabbage. Let it sit for about 1 hour, turning the cabbage occasionally. This will allow the cabbage to release some of its water.
2
Rinse the cabbage: After an hour, rinse the cabbage thoroughly in cold water to remove excess salt. Drain well.
3
To prepare the spiced paste: In a bowl, mix the minced garlic, grated ginger, green onions, julienned carrot, sugar, chili, and fish sauce if using. You should obtain a thick, smooth paste.
4
Season the cabbage: Mix the drained cabbage with the spiced paste. Wear gloves if possible to thoroughly rub the paste onto each cabbage leaf.
5
Fermentation: Place the seasoned cabbage in an airtight jar, pressing firmly to remove any air bubbles. Let it ferment at room temperature for 1 to 5 days, depending on your kitchen temperature. It's best not to open the jar to avoid bacterial contamination. After 3 days, you can taste it, and if the fermentation is to your liking, store the kimchi in the refrigerator.
Note
Kimchi keeps very well in the refrigerator for several weeks.
Keywords: Korean kimchi recipe, fermented cabbage recipe
