Kimchi

Ingredients

• 1 large Napa Cabbage
• 1/2 cup coarse sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic,minced
• 2 tablespoons Korean red pepper flakes (Gochugaru)
• 2 tablespoons fish sauce
• 2 green onions, sliced

Directions

1. Cut the Napa cabbage into bite-sized pieces, removing the core.
2. Dissolve sea salt in water to create a brine. Soak the cabbage in the brine for 2 hours.
3. Rinse the cabbage well under running water and drain.
4. In a bowl, mix grated ginger, minced garlic, Korean red pepper flakes, and fish sauce
5. Add the cabbage to the spicy paste mixture and mix well.
6. Add sliced green onions and mix again.
7. Transfer the kimchi to a clean glass jar, pressing it down firmly to remove air bubbles. Leave some space at the top.
8. Seal the jar and let it ferment at room temperature for 1 to 2 days.
9. Refrigerate the kimchi to slow down fermentation and enhance the flavor.
10. Enjoy your homemade kimchi as a side dish or in various Korean-inspired dishes!

Source—Yashodara Ekanayaka
Prepared by Yashodara Ekanayaka
Louisiana Anthology
July 19, 2023