Description: Kimchi is a great spicy fermented side dish! It is fermented in a similar manner to sauerkraut or dill pickles, in a salty brine that can be salt water or some kind of seafood stock. While the recipe calls for any cabbage, radish or red pepper flakes, specifically nappa cabbage and korean raddish and red pepper flakes work best!
Prep Time: 40
Cook Time: 0
Ingredients: 1 medium head cabbage, 1/4 cup salt (iodine-free), water, 1 tbsp grated garlic (about 5 clove), 1 tsp grated ginger, 1 tsp sugar, 2 tbsp fish sauce or water, 1 to 4 tbsp red pepper flakes, 8 ounces radish cut into matchsticks, 4 medium scallions diced
Instructions: Cut the cabbage into 1 to 2 inch length pieces. Remove the core. Place the sliced cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage. Add enough water to cover the cabbage and let stand for two hours. Rinse and drain the cabbage in a colander for 20 minutes. While cabbage drains take a bowl and add garlic, ginger, sugar, and fish sauce/shrimp paste/water and stir until paste. Stir in the red pepper flakes (1tbsp for mild up to 5tbsp for SPICY!). Next add the cabbage to the bowl and mix with the past thoroughly. Then pack it tightly into a jar and let sit for 5 days.