Homemade Fermented Spicy Kimchi

• Produce

  • 1 Carrot
  • 1/2 lb Daikon radish
  • 5 Garlic cloves
  • 1 tsp Ginger, fresh
  • 4 Scallions

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 1 tsp Cane sugar
  • 1/4 cup Korean red pepper
  • 1/4 cup Sea salt

• Liquids

  • 1 Water

• Other

  • 1 head (about 2 pounds napa (chinese cabbage

Found on healthcompany.com

Description

Ingredients

• 1 head (about 2 pounds) napa (Chinese) cabbage
• 1/4 cup sea salt (see notes)
• 4-6 scallions, chopped
• 1/2 pound daikon radish, peeled and cut into thin strips
• 1 carrot, cut into thin strips
• 5-6 garlic cloves, grated
• 1/4 to 1/2 cup Korean red pepper powder (gochugaru) to taste (see notes)
• 1 teaspoon fresh ginger, grated, or 1/4 teaspoon dried
• 1 teaspoon cane sugar (optional, see notes)
• 2 tablespoons fish sauce, optional, but it gives it the characteristic umami flavor (see notes for other options)
• Cold water, filtered or spring (see notes)
• 1 head (about 2 pounds) napa (Chinese) cabbage
• 1/4 cup sea salt (see notes)
• 4-6 scallions, chopped
• 1/2 pound daikon radish, peeled and cut into thin strips
• 1 carrot, cut into thin strips
• 5-6 garlic cloves, grated
• 1/4 to 1/2 cup Korean red pepper powder (gochugaru) to taste (see notes)
• 1 teaspoon fresh ginger, grated, or 1/4 teaspoon dried
• 1 teaspoon cane sugar (optional, see notes)
• 2 tablespoons fish sauce, optional, but it gives it the characteristic umami flavor (see notes for other options)
• Cold water, filtered or spring (see notes)

Directions

• Cut the cabbage lengthwise and remove the core, then chop the remaining cabbage into one-inch strips.
• Place cabbage into a glass bowl and sprinkle with salt, mixing it together with clean hands.
• Cover salted cabbage with cold water. Cover with plastic wrap. Let sit at room temperature for 4-24 hours. Note: You may need to place a weight on top of the cabbage to keep it completely submerged under the brine.
• Drain the brine from the cabbage. Reserve brine.
• Place remaining ingredients in large bowl and mix together.
• Add cabbage to bowl and toss with clean hands.
• Repack cabbage into individual glass jars with lids, packing tightly and adding brine if necessary to cover. Leave about one inch of space.
• Close lids.
• Allow to ferment at room temperature for 1 to 7 days, depending on your preference.
• Refrigerate once kimchi is at desired fermentation level.
• Cut the cabbage lengthwise and remove the core, then chop the remaining cabbage into one-inch strips.
• Place cabbage into a glass bowl and sprinkle with salt, mixing it together with clean hands.
• Cover salted cabbage with cold water. Cover with plastic wrap. Let sit at room temperature for 4-24 hours. Note: You may need to place a weight on top of the cabbage to keep it completely submerged under the brine.
• Drain the brine from the cabbage. Reserve brine.
• Place remaining ingredients in large bowl and mix together.
• Add cabbage to bowl and toss with clean hands.
• Repack cabbage into individual glass jars with lids, packing tightly and adding brine if necessary to cover. Leave about one inch of space.
• Close lids.
• Allow to ferment at room temperature for 1 to 7 days, depending on your preference.
• Refrigerate once kimchi is at desired fermentation level.