Spicy Cabbage Kimchi

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

1. Cut the Napa cabbage into quarters lengthwise. Remove the core and cut each quarter crosswise into 2-inch wide strips.
2. In a large bowl, dissolve the sea salt in water. Add the cabbage and let it soak for 2 hours, turning occasionally.
3. Rinse the cabbage under cold water to remove excess salt. Drain well and set aside.
4. In a separate bowl, combine the minced garlic, grated ginger, Korean red pepper flakes, fish sauce, and sugar. Mix well to form a paste.
5. Add the cabbage and sliced green onions to the paste. Toss to coat the cabbage evenly with the seasoning mixture.
6. 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.
7. 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.
8. 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.
9. Serve the Spicy Cabbage Kimchi as a side dish, topping, or filling as desired.

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