Traditional napa cabbage kimchi recipe from www.maangchi.com
Introduction
Kimchi is a traditional Korean dish that has been around for hundreds of years. It's a staple in Korean cuisine and is loved by many people around the world. Kimchi is made by fermenting cabbage, radish, or other vegetables with various seasonings. The result is a spicy and tangy dish that is full of flavor. If you're interested in making your own kimchi, then you're in luck. In this article, we'll be sharing a traditional kimchi recipe that you can make at home. This recipe is straightforward and easy to follow, even if you're new to making kimchi.
Ingredients
Before we get started, let's take a look at the ingredients you'll need to make traditional kimchi:
1 head Napa cabbage (about 2 pounds)
1/2 cup kosher salt
4 cups water
1 tablespoon grated garlic
1 teaspoon grated ginger
1 tablespoon sugar
3 tablespoons fish sauce
1/2 cup Korean red pepper flakes (gochugaru)
1 bunch scallions, sliced into 1-inch pieces
1/2 cup julienned carrots
1/2 cup julienned daikon radish
All of these ingredients should be available at your local Asian grocery store. If you're having trouble finding something, don't hesitate to ask for help.
Instructions
Now that we have our ingredients, let's get started on making traditional kimchi:
Step 1: Prepare the Cabbage
Start by cutting the cabbage in half lengthwise and then cutting each half into quarters. Remove the cores and chop the cabbage into 2-inch pieces. Rinse the cabbage under cold water and then place it in a large bowl. Sprinkle the kosher salt over the cabbage and then massage it into the leaves. Let the cabbage sit for about 2 hours, tossing it every 30 minutes. After 2 hours, rinse the cabbage under cold water and then let it drain for 15 minutes.
Step 2: Make the Seasoning Paste
In a separate bowl, mix together the grated garlic, grated ginger, sugar, fish sauce, and Korean red pepper flakes. Mix until a thick paste forms.
Step 3: Mix Everything Together
Add the scallions, carrots, and daikon radish to the seasoning paste and mix well. Add the cabbage to the seasoning paste mixture and mix until everything is well combined.
Step 4: Ferment the Kimchi
Pack the kimchi mixture into a jar, pressing down firmly to remove any air pockets. Leave about an inch of headspace at the top of the jar. Cover the jar loosely with a lid and let it sit at room temperature for 1-5 days. The longer you let it sit, the more sour and flavorful it will become.
Step 5: Store the Kimchi
Once the kimchi has reached your desired level of fermentation, store it in the fridge. It will continue to ferment, but at a much slower rate.
Nutrition
Kimchi is a healthy and nutritious food that is low in calories and high in vitamins and minerals. It's a great source of vitamin C, vitamin K, and potassium. Kimchi is also rich in probiotics, which are good for your gut health. One serving of kimchi (about 100 grams) contains:
Calories: 15
Protein: 1 gram
Carbohydrates: 3 grams
Fiber: 1 gram
Fat: 0 grams
Sodium: 900 mg
Vitamin C: 20% of the Daily Value (DV)
Vitamin K: 25% of the DV
Potassium: 6% of the DV
Conclusion
Making traditional kimchi is a fun and easy way to explore Korean cuisine. This recipe is a great starting point, but feel free to experiment with different vegetables and seasonings. Once you've made your own kimchi, you'll never want to go back to store-bought!
