Cut the Napa cabbage into quarters, lengthwise. Remove the core. Chop the quarters into bite-sized pieces
In a large bowl, place the cabbage and sprinkle sea salt between the cabbage leaves, making sure to get it into the inner layers. Add cool water to the bowl and stir until the salt is dissolved. Put a plate over the bowl to submerge the cabbage and let it sit at room temperature for 3-4 hours, stirring occasionally.
Drain the cabbage, saving the brine. Rinse the salted cabbage under cold water just to remove excess salt. Allow to drain and use paper towels to tap dry any excess water. Place it back in the bowl and add in the daikon radish.
In a bowl, mix grated ginger, minced garlic, sugar, fish sauce, and Korean red pepper flakes to create the kimchi paste.
Combine the drained cabbage and daikon radish with the kimchi paste. Wear gloves to protect your hands from the spiciness of the pepper flakes. Add sliced green onions and julienned carrots.
Pack the kimchi mixture tightly into a sterilized quart-sized glass jars, pressing it down
Leave some space at the top. Add the reserved brine until the cabbage is covered. Place a cabbage leaf on top then a glass weight on top of that to keep the kimchi submerged. Attach an airlock to the jar.
Allow the kimchi to ferment at room temperature for 2-5 days, depending on your desired level of fermentation. Taste it occasionally. Check for bubbles every day to make sure the kimchi is fermenting properly.
Once fermented, store the jar in the refrigerator. Kimchi can be kept for several weeks.
Enjoy your homemade traditional Korean Kimchi! Adjust the spice level and ingredients according to your taste preferences.
Ingredients
Directions
Cut the Napa cabbage into quarters, lengthwise. Remove the core. Chop the quarters into bite-sized pieces
In a large bowl, place the cabbage and sprinkle sea salt between the cabbage leaves, making sure to get it into the inner layers. Add cool water to the bowl and stir until the salt is dissolved. Put a plate over the bowl to submerge the cabbage and let it sit at room temperature for 3-4 hours, stirring occasionally.
Drain the cabbage, saving the brine. Rinse the salted cabbage under cold water just to remove excess salt. Allow to drain and use paper towels to tap dry any excess water. Place it back in the bowl and add in the daikon radish.
In a bowl, mix grated ginger, minced garlic, sugar, fish sauce, and Korean red pepper flakes to create the kimchi paste.
Combine the drained cabbage and daikon radish with the kimchi paste. Wear gloves to protect your hands from the spiciness of the pepper flakes. Add sliced green onions and julienned carrots.
Pack the kimchi mixture tightly into a sterilized quart-sized glass jars, pressing it down
Leave some space at the top. Add the reserved brine until the cabbage is covered. Place a cabbage leaf on top then a glass weight on top of that to keep the kimchi submerged. Attach an airlock to the jar.
Allow the kimchi to ferment at room temperature for 2-5 days, depending on your desired level of fermentation. Taste it occasionally. Check for bubbles every day to make sure the kimchi is fermenting properly.
Once fermented, store the jar in the refrigerator. Kimchi can be kept for several weeks.
Enjoy your homemade traditional Korean Kimchi! Adjust the spice level and ingredients according to your taste preferences.