The Process of making Kimchi

Making kimchi, the famous Korean fermented dish, is a process that combines fresh vegetables with seasonings and allows it to ferment, creating a flavorful and tangy dish.

Ingredients:

• 1 medium napa cabbage
• 1/4 cup sea salt
• 5-6 cloves garlic (minced)
• 1-2 tbsp ginger (minced)
• 1/4 cup fish sauce
• 3 tbsp Korean red pepper flakes (gochugaru)
• 1 tbsp sugar
• 2 tbsp rice flour
• 1 cup water
• Optional: carrots, green onions

Instructions:

1. Salt the cabbage: Cut cabbage into sections, sprinkle with salt, and let it sit for 2 hours. Rinse and drain.
2. Make paste: Simmer 1 cup water and 2 tbsp rice flour to create a paste. Cool and mix with garlic, ginger, fish sauce, sugar, and gochugaru.
3. Coat the cabbage: Massage the paste into the cabbage, adding carrots and green onions if desired.
4. Pack and ferment: Pack the mixture into a jar, leaving space at the top. Let it ferment at room temperature for 1-2 days, then refrigerate.

Enjoy your homemade kimchi after a few days of fermentation!