is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish.
Ingredients
1 Napa cabbage
1/4 cup sea salt
1/4 large onion
A few cloves of garlic
1 inch fresh ginger
3 tbsp Saeujeot (salted brine shrimp)
3 tbsp cooked rice
1 tbsp Myeolchijeot (fermented anchovies or fish sauce)
2 tsp sugar
1/4 radish (shredded)
1 large carrot (shredded)
4 scallions (thinly sliced)
1/2 cup chili flakes
Remove the core from the cabbage and cut it into 3"x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and toss with the salt. Remove the core from the cabbage and cut it into 3"x3" pieces. In a very large bowl or clean bucket, add the napa cabbage and toss with the salt. Cover the cabbage with cold water. Put this in a room temperature place for 24 hours. This removes some of the excess water from the cabbage making it crunchier and it also begins the fermentation process.
The next day, put the onion, garlic, ginger, saeujeot, cooked rice, myeolchijeot, and sugar in a blender or food processor and process until you have a smooth paste.
In a medium sized bowl, add the radish, carrots, scallions, along with the mixture from the blender. Put on some gloves and squish the mixture together.
Drain the cabbage and return it to the bowl along with the seasoned vegetables. Toss the mixture together with your hands until everything is very well combined. Drain the cabbage then return it to the bowl along with the seasoned vegetables.
Your kimchi is edible right away, but it's best to let it ferment in a cool place for at least a week.
