Homemade Korean Kimchi

Ingredients:

Gather Napa cabbage, Korean radish, garlic, ginger, Korean red pepper flakes (gochugaru), fish sauce, soy sauce, sugar, green onions, and salt.

Preparation:

Slice the cabbage and radish, sprinkle with salt, and let it sit for a few hours. Rinse and drain.

Kimchi Paste:

In a bowl, mix minced garlic, grated ginger, gochugaru, fish sauce, soy sauce, and sugar to form a thick paste.

Coating the Vegetables:

Coat the cabbage and radish with the kimchi paste, ensuring even distribution of flavors.

Layering:

Layer the vegetables in a clean, airtight container, pressing down to remove air pockets.

Fermentation:

Leave the container at room temperature for a day or two, then refrigerate. Fermentation will develop the distinct tangy flavor.

Check and Toss:

Check the kimchi daily, pressing it down to keep it submerged in its juices. Toss gently to promote even fermentation.

Maturation:

Allow the kimchi to mature in the refrigerator for about a week for optimal flavor.

Serve:

Enjoy the kimchi as a side dish, in stews, or as a topping for various dishes.

Storage:

Keep the kimchi in the refrigerator for an extended shelf life, and it will continue to develop its flavor over time.

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