Kimchi
A basic kimchi recipe to serve as a guideline for your own creativity
Equipment
- fermentation jar
Ingredients
- 1 chinese cabbage (napa cabbage)
- 3 tbsp salt sea salt or kosher
- 1 tbsp grated ginger
- 3 cloves garlic minced
- soy sauce
- 1 tsp chili flakes or korean chili paste (Gochujang)
- 1 fresh chilli optional
Instructions
- rinse the chinese cabbage leaves, cut them into bite-ssizepieces.
- Put the cut cabbage in a bowl and add the salt - massage the salt into the cabbage to release the juices. If yu have the time you can let it sit on the counter for 30 min.
- add the spices and mix well
- transfer everything into a sterelized glass jar (or your prefered fermenting container)
- compact the kimchi tightly by pressing the cabbage with a spoon until it is fully submerged in brine and there are no air bubbles. Seal the jar.
- let it sit for aprox. 10 days in a warm place. Afterward, you can keep it in the fridge and it will stay good for a few weeks.