Kimchi
2016-06-21 10:07:54
Ingredients
- 1/2 medium head napa cabbage
- 1/4 cup sea salt or kosher salt
- 3 cloves grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 3 tablespoons Korean red pepper flakes (gochugaru)
- About a cup of daikon radish, peeled and cut into 2-inch matchsticks
- 3 green onions, trimmed and cut into 1-inch pieces
- Water (see directions)
- *Seafood flavour (optional - see notes below)
Instructions
- Cut the cabbage in half lengthwise, remove the cores, then cut crosswise into 2-inch pieces, discarding the ends.
- Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage leaves are submerged.
- Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
- Drain the cabbage, and rinse thoroughly with cold water. Gently squeeze out the excess liquid and set aside.
- Meanwhile, to make the seasoning paste, combine the garlic, ginger, sugar, gochugaru, and seafood flavor in a small bowl and mix to form a smooth paste.
- Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
- Toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Wearing gloves for this step is optional but will avoid stinging and staining of your hands.
- Pack the mixture tightly into a clean kimchi container or glass jar with a tightfitting lid and seal the jar.
- Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating - it's best after about a week. Refrigerate for up to 1 month.
Notes
- *If you miss the unami flavour, try adding a teaspoon of kelp/dulse flakes or powder to the paste before combining with the cabbage
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