Kimchi Recipe

Kimchi is a traditional Korean dish made from fermented vegetables, usually Napa cabbage and Korean radishes, with a variety of seasonings such as chili powder, garlic, ginger, and scallions. Kimchi is known for its spicy and sour flavors and is a staple in Korean cuisine, often served as a side dish or used as an ingredient in other dishes.

• Ingredients:

• Preparation:

1. Cut the Napa cabbage into quarters lengthwise and remove the core. Cut each quarter crosswise into 2-inch pieces.
2. Dissolve the salt in the water in a large bowl. Add the cabbage and radish, making sure they are submerged in the brine. Let them soak for at least 2 hours, then drain.
3. In a separate bowl, mix the garlic, ginger, Korean red chili pepper flakes, fish sauce, and sugar to make a paste.
4. Add the scallions and carrots to the paste and mix well.
5. Squeeze any excess water from the cabbage and radish, then add them to the paste mixture. Mix until well combined and the vegetables are evenly coated with the paste.
6. Pack the kimchi into a clean, airtight container, pressing down firmly to remove any air bubbles. Leave some space at the top for expansion.
7. Seal the container and let it ferment at room temperature for 1-5 days, depending on your desired level of fermentation. Refrigerate the kimchi once it reaches your desired level of fermentation.