Jean’s Kimchi Recipe

This recipe guides you through making Jean’s version of kimchi, a traditional Korean fermented cabbage dish. Kimchi is known for its tangy, spicy flavor and is a staple in Korean cuisine.

This recipe provides a basic foundation, and you can adjust the ingredients and spice level to your preference.

Jean’s Kimchi Recipe

Ingredients:

Optional Ingredients

Instructions:

1. Prepare the Cabbage: Cut the Napa cabbage in half lengthwise. Remove the core and then cut the cabbage into 2-inch squares.
2. Salt the Cabbage: In a large bowl, dissolve the sea salt in water. Soak the cabbage in the saltwater for about 2 hours, turning occasionally.
3. Make the Seasoning Paste: While the cabbage is soaking, prepare the seasoning paste. In a separate bowl, mix the grated ginger, minced garlic, Korean red pepper flakes, and sugar.
4. Rinse and Drain the Cabbage: After 2 hours, rinse the cabbage under cold water to remove excess salt. Squeeze out any excess water and set aside.
5. Combine Ingredients: In a large mixing bowl, combine the cabbage, seasoning paste, green onions, and carrot. Toss well to ensure the cabbage is evenly coated with the paste.
6. Add Optional Ingredients (if using): Add the daikon radish, fish sauce, shrimp paste, soy sauce, sesame oil, rice vinegar, and honey to the bowl. Mix well.
7. Pack the Kimchi: Transfer the kimchi into a clean glass jar, pressing down firmly to remove any air bubbles. Leave about 1 inch of space at the top of the jar.
8. Ferment: Seal the jar tightly and leave it at room temperature for 24-48 hours to allow the fermentation process to take place. Check the kimchi daily and press it down to release any built-up gases.
9. Refrigerate: After the fermentation period, transfer the jar to the refrigerator to slow down the fermentation process. The kimchi will be ready to eat after a few days, but it will continue to develop flavor over time.

Enjoy your homemade kimchi!