Enjoy the bold flavors of traditional Korean cuisine with this homemade Spicy Cabbage Kimchi. Made with fermented Napa cabbage, garlic, ginger, and a blend of spicy seasonings, this tangy and savory side dish is perfect for adding a kick to any meal. It's a versatile recipe that can be enjoyed on its own, as a topping for rice bowls, or as a filling for Korean-style wraps. With just a few simple ingredients and some patience for the fermentation process, you can easily recreate this classic Korean dish at home.
Ingredients
- 1 large Napa cabbage
- 1/2 cup sea salt
- 3 cups water
- 5 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons Korean red pepper flakes
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 green onions, sliced
Directions
- Cut the Napa cabbage into quarters lengthwise. Remove the core and cut each quarter crosswise into 2-inch wide strips.
- In a large bowl, dissolve the sea salt in water. Add the cabbage and let it soak for 2 hours, turning occasionally.
- Rinse the cabbage under cold water to remove excess salt. Drain well and set aside.
- In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar. Mix well to form a paste.
- Add the cabbage and sliced green onions to the paste. Toss to coat the cabbage evenly with the seasoning mixture.
- Transfer the seasoned cabbage to a clean, airtight container. Press down firmly to remove any air bubbles and ensure the cabbage is fully submerged in the liquid.
- Cover the container loosely with a lid and let it sit at room temperature for 24 to 48 hours to ferment. Keep checking the taste and texture every 12 hours.
- Once fermented to your desired taste, transfer the kimchi to the refrigerator. It can be consumed immediately, but the flavor will continue to develop over time.
- Serve the Spicy Cabbage Kimchi as a side dish, topping, or filling as desired.
