Korean Kimchi

Another addition to our healthy fermented foods recipe collection, a traditional Korean dish known as kimchi. It’s made with a mix of vegetables and cabbage so it’s similar to sauerkraut but the flavor is much different.

  • 2 lbs napa cabbage, roughly chopped
  • 1/2 cup kosher salt
  • 12 cups cold water (probably more)
  • 8 oz daikon radish, cut into slivers
  • 4 medium scallions, chopped
  • 1/3 cup Korean red pepper powder (gochukaru)
  • 1/4 cup fish sauce
  • 1/4 cup fresh ginger, minced
  • 8 garlic cloves, minced
  • 1 1/2 tsp white sugar
  • A glass 2-quart jar with a tight lid

Fill a large mixing bowl with chopped up cabbage, and add enough water to cover all the leaves. It should be around 12 cups but it’s not that important. Mix in the salt, and let the whole thing sit (covered) for between 12 and 24 hours.

After that, drain out the cabbage and give it a brisk rinse. Shake off all excess water and set aside for now.

Mix everything else up in the big bowl, and then toss it with the cabbage until all the leaves are well coated with the spices and seasonings. Scoop everything into your big jar and tighten on the lid. Leave it in a cool, dark place for 24 hours. After that, loosen the lid to let out the fermenting gases and seal back up. Leave the jar in the fridge, and let it complete the fermentation for about a week. If you can’t wait, you can give it a try after 2 days.

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